When I was scheming up my favorite sort of recipe for fried dough, I knew I wanted it to be a bit more substantial, not something that evaporated once it hit my belly, but something that could take me through to lunch or even an early dinner. My favorite version is solid and flat, a canvas for whatever topping tempts me. I prefer piling on some freshly made ricotta cheese and maple syrup or honey. But powdered sugar works just as well. It’s not exactly like the fried dough from my Italian childhood – I don’t believe my parents used Italian sparkling water in the batter – but it’s enough of a throwback to make me smile. - eatboutique
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<br />The photos for this recipe were taken by Jill Chen for eatboutique.com.

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