List of Fried Dough Foods - Europe

Europe

• Albania
  • Petulla - dough with yeast. Very similar to the fried dough found in US amusement parks and fairs.
• Bulgaria
  • Mеkitzi (Мекици)- similar to Funnel cake
  • Ponichki (Понички)
  • Pirozhki (Пирожки)
• Croatia
  • Fritule
  • Krafne
• Czech Republic
  • Kobliha
• Denmark
  • Klejne (plural "Klejner")
• Finland
  • Meat doughnut (Lihapiirakka)
• France
  • Beignet (the pastry is also present in New Orleans, Louisiana, USA and Belgium) - sometimes described as a French doughnut; however, as with other variants of fried sweet pastry, the beignet typically has its own distinctive characteristics (shape and texture). These differences are sufficient in the minds of some of beignet devotees to object to it being considered a doughnut.
  • Bugnes
• Germany
  • Berliner or Krapfen - the doughnut equivalents, typically do not have the typical ring shape (except for a variety in southern Germany as so-called Auszogne which have a ring shape but a skin in the middle) but instead are solid, usually filled with jam. (German doughnuts are sometimes called "Berlin doughnuts" in the USA.)
  • Schneeballen - ("snowballs") dough cut into strips, formed into a ball and fried then covered in toppings, popular in Rothenburg
  • Mutzenmandeln - dough triangles, deep fried and covered in confectioner's sugar. Originally from Southern Germany, now a common fair snack and offered by pastry stalls around Christmas throughout Germany.
  • Hirschhörner - a dough that uses Hirschhornsalz and Pottasche as leavening agents. The dough is rolled out thin, cut into diamonds. One corner is pulled through a slit cut in the middle of each diamond. They are then deep fried, dripped off and turned over in a bowl of granulated sugar until covered. A Northern German specialty prepared on New Year's Eve.
  • Urrädla - a fried dough made in Upper Franconia and served sprinkled with powdered sugar. It is a specialty of Franconian Switzerland, in the area around Forchheim. Also called Braada (breite) Küchla.
• Greece
  • Loukoumades - somewhat like crisp doughnut holes, loukoumades (pronounced loo-koo-MA-thes) consist of deep-fried dough balls marinated in honey and cinnamon.
• Hungary
  • Lángos
• Iceland
  • Kleina (plural Kleinur)
  • Laufabrauð
• Italy
  • Chiacchiere and lattughe in Lombardy
  • Crostoli or crostui in Friuli Venezia Giulia
  • Cenci and Donzelle in Tuscany- Chiacchiere (also called cenci - lit. 'rags') can be served with honey on top (or powdered sugar). Donzelle are stripes of fried bread dough, usually served with ham and mozzarella.
  • Frappe and Sfrappole in Emilia Romagna
  • Struffoli - a dessert of Neapolitan origin
  • Zeppole - Commonly light-weight, deep-fried dough balls about 2 inches (5.1 cm) in diameter, these doughnuts or fritters are usually topped with powdered sugar and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture.
  • Ciambelle - the doughnut equivalents (but they are never glazed)
  • Bomboloni - similar to German Krapfen, with a cream (or chocolate) filling.
• Jersey
  • Jersey wonders (also known as Mèrvelles)
• Netherlands and Belgium
  • Oliebollen / Smoutebollen- referred to as "Dutch doughnuts" (or occasionally as 'Dutch Donuts') which contain pieces of apple and/or dried fruit like raisins, traditionally eaten around New Year.
  • Nonnevotte (literally "nuns' bottoms"), eaten around the Carnival season in Limburg.
• Norway
  • Smultring ("lard ring") - similar to a doughnut but smaller, without glacing or filling, and flavoured with cardamom.
  • Berlinerbolle ("berliner bun") - same as the German berliner.
• Poland
  • Chruściki (also known as faworki) - fried, crispy flat dough, sometimes twisted and sprinkled with confectioner's sugar.
  • Pączki - springy doughnuts filled with jam, often coated with granulated or powdered sugar.
• Portugal
  • Malasada - a fried dough from Sao Miguel Island, Azores, Portugal which are also popular in Hawaii and in Cape Cod Massachusetts, where they are called "flippers".
• Romania
  • Gogoşi - round or ring shaped, fried dough usually topped with powdered sugar or filled with fruit jam or chocolate cream.
• Russia
  • Chiburekki (чебуреки)
  • Ponchiki (пончики) or pyshki (пышки)
  • Pirozhki (пирожки) or belyashi (беляши)
  • Khvorost (хворост) - angel wings
• Scotland
  • Bannock - a bread the same thickness as a scone. Native Americans and particularly Métis, in western Canada and the northern Great Plains in the United States, adopted bannock in their own cuisine over the 18th and 19th centuries.
• Serbia -
  • Uštipci
• Spain -
  • Churros
  • Porras - often served for breakfast, especially in Madrid).
  • Pestiños.
  • Rosquillas.
  • Buñuelos
• Sweden
  • Rosette - ornate irons are dipped into batter and then dropped into hot oil. The pastry quickly separates from the iron, which is removed. The rosettes are then fried to a light brown, removed from the oil, and sprinkled with powdered sugar.
• United Kingdom
  • Fried bread - is triangular (usually) quarter or half slices of white bread fried in, traditionally, bacon dripping, and served on a plate with eggs, bacon, sausage, black pudding, beans and tomatoes as part of a traditional "Full English breakfast".
  • Fraser - A disc of leavened wheat flour dough shallow fried in oil. A traditional dish prepared by travelling communities, usually in a frying pan over an open fire. Frasers may be savory or sweet and can contain spices, chopped onions, garlic and tomatoes. In the 1990s frasers became a staple food of British environmental activists occupying wild sites threatened by government road building programs.
• Ukraine
  • Pampushky (пампушки)
  • Pyrizhki (пирiжки)
  • Verhuny (вергуни) or Khvorost (хворост) - angel wings