So here's one of my all-time favorite things, that my grandma used to make. Fried bread!My grandma used to make this every Sunday morning. I still the big family gathering, and the huge mixing bowl in her kitchen that was just -full- of dough. She'd grab a handful, flatten it out, and fry it up.
...I cheated. I just bought a bag of frozen dough balls at the store! But I still did like grandma, and put them in a dish under a rag to let the dough thaw and rise. The longer it sits out, the larger they'll be!The most important parts of this are to make sure that 1) you have enough oil, and 2) the oil is hot enough. If you don't or it's not, they won't cook properly. Which I guess is true of anything that you fry, but I don't fry stuff often! These float, so you only need about 1-2" of oil in the bottom of a pan to be sure they don't touch the bottom.If you like funnel cake, or those tasty doughnuts they serve in chinese restaurants, or sopapillas, you'll like these! I've always eaten them with plain granulated sugar, but my roommate put agave nectar and brown sugar on one of hers! Then she put brown sugar and a touch of cinnamon on her second one. Yummm.
Yes, it's just as unhealthy as it sounds, but... c'mon. It's worth it!
Fried Bread Recipe
- 1 bag frozen dinner rolls (I bought one with 12 rolls)
- Vegetable oil
- Sugar, brown sugar, powdered sugar, agave nectar, etc. for topping
- Sit the amount of rolls out that you intend to fry. (ex: 6 rolls, to serve 3 people) Place in a rounded cake pan, and cover with a rag.
- Let thaw and rise for at least a couple of hours.
- Heat oil over medium heat, and make sure it's heated fully. At least 1-2" of oil should cover the bottom of the pan.
- One roll at a time, flatten to about 1/4" thick. Lay in the oil.
- If hot enough, it should immediately rise and bubble up around it. Cook until the bottom is golden brown, then use tongs to flip.
- Once the other side is golden as well, lay on a plate covered in a paper towel, to drain.
- Add your toppings, and enjoy!