Mini churros stuffed with Nutella and coated in cinnamon sugar.
Cookies don’t have to be baked! In many cultures, some traditional cookie and pastry recipes are fried in hot oil. Most if not all of these can also be considered fritters. The frying gives them a wonderful richness and crispness that cannot be obtained by baking in an oven. Depending on the recipe and the thickness of the cookie, some fried cookies (like Polish Angel Wings) are crisp enough to snap in two, but others (such as Italian Struffoli) remain soft in the middle with a lovely crispness on the outside.
Crispy fried dough strips updated with pumpkin spice, served with cinnamon-chocolate dipping sauce
A fried pastry with rice flour, sesame seeds and coconut milk, popular in southern India.
A sweet crisp Polish pastry, deep-fried and sprinkled with powdered sugar.
A thin, cookie-like deep-fried pastry of Scandinavian origin made using intricately designed irons.
Traditional Italian deep-fried balls of dough, crunchy on the outside and light inside, drenched in honey.
Fried cookies traditional in Sweden. Grandma’s recipe!
Known under many names worldwide, this cookie is rolled out and fried in oil, then dusted with powdered sugar.
Italian tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta.
A fried, donut-like cookie from Russia.