Saturday, September 1, 2012

Vegan Fry Bread

This post goes out to all my junk food vegan friends!  I appreciate your support!

Fry Bread is one of those dishes that IS vegan, but IS NOT a health food.  This is fried, white refined carbs.  Oh, and salt.  Nothing good for you, but yet they are OH, SO GOOD.

Served with beans, guacamole, tomatoes, lettuce, limes and jalapenos.
Some of you have eaten Sopapillas, a Mexican fried bread with cinnamon and sugar and/or honey and/or chocolate sauce and/or fruit.  They are a dessert bread that puffs up when fried.  Fry Bread is very similar, but I think it has many more uses.

Fry Bread can be used instead of taco shells or tortillas for a great meal or game day dish.  Eat it like a taco or a tostada or taco pizza crust. I really love fry bread with fajita veggies!  Fry Bread can also be a dessert item. It is good plain, with a little salt, or with sugar, cinnamon, honey, etc.  Experiment a little with it and see what you like.

We made Fry Bread last night to go along with refried beans, guacamole, TVP taco meat, lettuce, tomatoes, jalapenos, and onions.

My recipe for refried beans is here:

I like to pile everything up on top of my fry bread and eat it with hands, fork, spoon and plenty of napkins.  My son prefers to eat the fry bread dipped in the beans and guacamole.  You can decide for yourself how to eat it. 

It really is pretty easy to make.  Get your dough kneaded together until soft, and while it sits you can heat up the oil.  I use a frying pan with about 1 1/2 inches of oil in the bottom.  I don't know how much that is, but it's enough. I just use a plain canola oil.  I think olive oil would smoke too much since you need this over a higher heat.  I also don't want my fry bread to taste like olive oil.  Use something with no flavor of its own.

3 cups all-purpose flour
2 t. baking powder
1 t. salt
1 cup warm water (as hot as you can get it out of the tap)
oil for frying
Dough ball, then rolled out with hole in middle.

Mix the flour, baking powder and salt all together then stir in the warm water and mix.  Knead until dough is soft and not sticky, adding in a little more flour or water as necessary.
Puffing up as it drops in the oil.

Form the dough into a ball and place in a bowl, cover, and let sit for 15 minutes.  Heat oil in a heavy pan or large skillet until about 375 degrees.

After the flip, side one is perfectly golden.
FOR TACO/TORTILLA SIZE BREADS: Divide dough into 12 equal-sized balls.  Roll out to about 5-6 inches across and poke a hole in the middle of the dough. Dough should be about 1/4 inch thick.

FOR MINI OR DESSERT SIZE BREADS: Divide into 24-36 balls.  Roll each ball out to 1/4 inch thickness.

Eat it separately for dipping in the beans and guacamole, or pile it on!

Drop the breads carefully, one at a time, in the hot oil and fry until golden. This should take about 1 minutes per side, but watch them that they don't get too brown. They will puff up considerably, so allow room in the pan for that. Place fried bread on a paper towel or towel to drain off the oil and cool.  Salt lightly if you want.

Minis with sugar or cinnamon and sugar.

Last night I made 10 balls into large breads for the main dish, the took the last 2 balls and cut them into 4 pieces each.  I fried those up as mini breads and served some with sugar and some with cinnamon and sugar.

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