Friday, March 18, 2005


Imagine coming across this Guide to Ethnic Fried Doughs Around the World just a few days after making a fried-dough-thingy myself. It was basically wheat flour and milk into a dough, with a bunch of corn and chopped shallots mixed in, pressed into cakes and lightly fried. Don't know where the recipe came from and what, if any, cuisine it represents, but the corn cakes were surprisingly good, especially the next day when put in a sandwich with a horseradishy sauce.

And where's the Philippines on this list? Surely there must be a Fiipino version of fried dough. Help me out, people.

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