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What to eat in Europe? Top 90 European Fried Dough Foods

Last update: Tue Apr 15 2025
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Pączki are traditional Polish doughnuts are made from yeast-leavened dough that's rich in eggs, sugar, milk, and fats. A touch of spirit, such as rum, is often added to the dough for pączki to prevent the absorption of oil during frying. They are darker and larger than their Austrian cousin krapfen and often ball-like in shape rather than round.


Traditional fillings are plum preserve and rose jam. They are placed at the center of the dough and then wrapped around it to make a ball-like shape. Pączki are much more than just a tasty treat; they hold cultural significance in Poland and among Polish communities worldwide. 
02

Sweet Pastry

LIMBURG, Netherlands
4.5
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Nonnevot is a unique pastry originating from Limburg, dating back to at least the 17th century. The dough is prepared with flour, yeast, milk, salt, butter, lard, and brown sugar. It is then deep-fried until it develops a golden-brown color. Although nonnevot has traditionally been associated with the carnival, today it can be bought in many regional bakeries.


The unusual name of this pastry means nun's butt, referring to its knotted shape and the knot on the back of a nun's uniform.

03

Sweet Pastry

ALONISSOS, Greece and  one more region
4.5
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Fouskakia are traditional Greek donuts or loukoumades that are prepared on the islands of Skopelos and Alonnisos, in the northwest Aegean Sea. The name of this specialty derives from the Greek word foúska, meaning a bubble, referring to the typically small spherical shape of the fluffy fried pieces of dough which resemble bubbles.


These donuts are typically made with a simple batter of flour, water, and yeast, and once deep-fried in oil, they’re usually eaten while still warm. Fouskakia are usually enjoyed drizzled with honey on top and sprinkled with cinnamon or nuts, although they can also be accompanied by scoops of ice cream on the side.

04
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Mekitsa is a popular Bulgarian dish that is traditionally served for breakfast. It is a flatbread made with kneaded dough that is then deep-fried in hot oil. The dough usually consists of flour, water, salt, oil, eggs, yogurt, and a leavening agent.


The name mekitsa is derived from the Bulgarian root mek, meaning soft, referring to the flatbread's texture. These flatbreads can be dusted with powdered sugar or paired with yogurt, honey, cheese, or various fruit jams.

MOST ICONIC Mekica

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05
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Graffe are soft Neapolitan fried sweets that are traditionally prepared for Carnival. It is believed that they were inspired by famous Austrian krapfen. The main characteristic of these leavened, doughnut-shaped fritters with a hole in the middle is their softness, achieved by the addition of moist, cooked potatoes in the dough.


After the frying process, graffe are repeatedly tossed in granulated sugar until they are coated in it, and are then enjoyed right away - they taste the best while still warm.

MOST ICONIC Graffe Napoletane

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06

Sweet Pastry

AUSTRIA and  7 more regions
4.3
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Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside.


Though krapfen can be prepared plain, they are most often filled or topped with jams, and vanilla or chocolate custards, while the top is usually dusted with powdered sugar or drizzled with chocolate. The origin of the word krapfen dates back to 9th century, and the recipes in German can be found as early as the 14th century. 

MOST ICONIC Krapfen

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07
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These luscious little balls of sweet fried dough are one of the most recognizable Italian carnival sweets. Their name derives from the word castagne, meaning chestnuts, referring to their shape and size rather than the use of real chestnuts in the recipe.


Castagnole can be either fried or baked in the oven, filled with cream, or topped with honey. They can also be filled with chocolate, ricotta, or coffee. Crunchy on the outside, yet soft and pillowy on the inside, they are best enjoyed while still warm and after they have been rolled in powdered sugar.

08

Sweet Pastry

TUSCANY, Italy
4.3
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Italian deep-fried doughnuts known as bomboloni are one of the traditional sweets of the Carnival season, but nowadays they can be prepared throughout the year. Even though bomboloni are said to be of Tuscan origin, they are commonly sold as a snack in numerous pasticcerias, bakeries, and coffee shops throughout the country.


However, in Tuscany and further to the north of Italy, bomboloni are simply sugar-coated, while in Lazio these delectable treats take on a more decadent appearance, as biting into their sugary crust reveals a silky cream on the inside. The so-called bombolone Laziale is typically filled with either classic custard cream called crema pasticcera, or sometimes even chocolate cream. 

MOST ICONIC Bomboloni

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09

Sweet Pastry

AZORES, Portugal and  one more region
4.3
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Malasadas are traditional Portuguese yeast-leavened doughnuts made from eggs, flour, sugar, and milk. They are sometimes coated with cinnamon or granulated sugar. The original Portuguese malasadas don't have any holes or fillings, but the variations prepared in Hawaii do.


The popularity of malasadas in Hawaii is not accidental – Portuguese laborers from the Azores came to Hawaii in the 19th century to work in the plantations. They brought their traditional foods with them, including the malasadas, which were originally prepared in order to use all the sugar and lard in one's home before Lent. 
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Bolas de Berlim are Portuguese donuts that are sliced in half, then filled with sweet and creamy egg-based custard. Fluffy on the exterior and thick and creamy on the interior, these donuts are typically rolled in granulated sugar before being filled with the custard.


On the Portuguese coast, vendors sell these tasty balls on numerous beaches, and locals love to consume them while sunbathing. Although bolas de Berlim are typically filled with custard, they can also be ordered sem creme, meaning without the creamy filling.

MOST ICONIC Bola de Berlim

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11
Sweet Pastry
CZECH REPUBLIC
4.3
12
13
14
15
Snack
BOSNIA AND HERZEGOVINA
4.3
16
17
Sweet Pastry
FRANCE  and  one more region
4.2
18
19
Sweet Pastry
CAMPANIA, Italy
4.2
20
Savory Pastry
ROMANIA  and  one more region
4.2
21
22
23
24
25
Sweet Pastry
GREECE  and  7 more regions
4.1
26
27
28
29
30
Sweet Pastry
PORTUGAL  and  one more country
4.0
31
32
Sweet Pastry
SARDINIA, Italy
4.0
33
34
Sweet Pastry
SOUTHERN SAVONIA, Finland
4.0
35
36
Sweet Pastry
DALMATIA, Croatia
3.9
37
38
39
40
41
42
43
Corn Bread
SAMEGRELO-UPPER SVANETI, Georgia
3.8
44
Sweet Pastry
SPAIN  and  one more country
3.7
45
46
47
48
49
Sweet Pastry
CALATAFIMI, Italy
3.6
50
51
52
Sweet Pastry
CARINTHIA, Austria  and  one more region
3.5
53
Fried Dough
PROVINCE OF MÁLAGA, Spain  and  one more region
3.5
54
Sweet Pastry
PROVINCE OF GIRONA, Spain
3.5
55
Sweet Pastry
ANDALUSIA, Spain
3.4
56
Sweet Pastry
ISTRIA, Croatia
3.4
57
58
59
60
61
Sweet Pastry
ROTHENBURG OB DER TAUBER, Germany
3.2
62
63
64
Appetizer
TUSCANY, Italy
n/a
65
66
67
68
Fried Dough
KALMYKIA, Russia
n/a
69
70
71
72
Fried Dough
PROVINCE OF REGGIO EMILIA, Italy
n/a
73
Savory Pastry
ASCHAU IM ZILLERTAL, Austria
n/a
74
Sweet Pastry
TYROL, Austria
n/a
75
Sweet Pastry
KOVAČICA, Serbia
n/a
76
77
Sweet Pastry
RUKAVAC, Croatia
n/a
78
79
Sweet Pastry
ŠIBENIK-KNIN COUNTY, Croatia
n/a
80
81
82
83
Sweet Pastry
CATALONIA, Spain  and  one more country
n/a
84
Fried Dough
BOSNIA AND HERZEGOVINA
n/a
85
Deep-fried Dessert
SLAVONIA AND BARANJA, Croatia
n/a
86
Savory Pastry
ZELL AM SEE DISTRICT, Austria
n/a
87
88
Sweet Pastry
JERSEY, United Kingdom
n/a
89
Sweet Pastry
NORTHERN CROATIA, Croatia
n/a
90

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 90 European Fried Dough Foods” list until April 15, 2025, 6,346 ratings were recorded, of which 4,605 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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European Fried Dough Foods