Deep-fried pizza
Deep-fried pizza is a dish prepared by frying a pizza in oil, while it's still raw. Originating from Italy, this dish has gained popularity in many other parts of the world, including Scotland and the United States.
History[edit | edit source]
Deep-fried pizza is believed to have originated in Naples, Italy. The traditional Neapolitan pizza, known as Pizza fritta, was deep-fried rather than baked in the oven. This method was popular among the poor Neapolitan families who did not have access to an oven.
In the mid-20th century, deep-fried pizza made its way to Scotland, where it became a staple in the country's fish and chip shops. The Scottish version, often referred to as a "pizza crunch," involves frying a frozen, usually cheap and pre-cooked pizza.
In the United States, deep-fried pizza is typically served at state fairs and similar events. It's often prepared by frying a slice of pizza, resulting in a crispy exterior and a melted interior.
Preparation[edit | edit source]
The preparation of deep-fried pizza varies by region. In Naples, the dough is filled with ingredients such as mozzarella, ricotta, and ham, then folded in half, sealed, and deep-fried until golden brown.
In Scotland, the pizza is typically a frozen, mass-produced product that is deep-fried without any additional ingredients. The result is a dish that is crispy on the outside and soft on the inside.
In the United States, a slice of pizza is typically dipped in a batter, similar to what is used for corn dogs, before being deep-fried. The result is a crispy, golden-brown exterior with a hot, melted interior.
Variations[edit | edit source]
There are several variations of deep-fried pizza. For example, in Scotland, a "pizza crunch" is made by battering and deep-frying a pizza. In Italy, a calzone-like dish known as a panzerotto is made by deep-frying a folded pizza.
In the United States, variations include deep-fried pizza bites and deep-fried pizza on a stick. These variations are often found at state fairs and carnivals.
See also[edit | edit source]
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