Around the world, people with access to flour and oil have fried dough.  I have a deep and abiding love for these heart-stopping, diabetes-inducing balls of deliciousness.  Allow me to highlight some of my favorites.


The South African amagwinya are by far the fattest fat cakes around.  The snack ladies selling lollipops and cheesy poofs at the schools carry these in a big bucket, and if you don’t get there before the kids do, you will miss out.  As big as my fist, these babies will stave off my hunger for hours, even if I split one with Colonel Tom.

Fattest fat cake ever.

Fattest fat cake ever.

Highest SA:V

The funnel cakes of America’s fairs and carnivals compete with the South African amagwinya in volume, but they definitely own every other fried dough in surface area to volume ratio.  If you like that crispy surface, you’re in luck!  Plus, it will be covered in powdered sugar or cinnamon.


Of course, the Americans take the gold in the sugary category as well.  The Boston Creme is a pudding-filled, chocolate-covered pillow from heaven (actually, Dunkin Donuts).

Most delicious

The Hawaiian version of the Portuguese malasada is my favorite of all fried dough.  I love them plain, simply dusted with sugar, and hot out of the fryer.  But they also come filled with puddings (lilikoi, anyone?) and there are some made of poi (who doesn’t love purple food?).  Cape Cod malasadas are okay, but the Hawaiians have raised this fat cake to a whole new level of sublime.

Partaking in the finest malasada in Honolulu!

Partaking in the finest malasada in Honolulu!

Honorable mention

The Kenyan andazi isn’t as big as an igwinya, as sugary as a Boston Creme, or as delicious as a malasada.  However, these simple little angular doughnuts hit the spot.  In some regions of the country, there is even a hint of coconut.  And if they are made by my sister Wavinya, they rival the malasada in supreme flavor.