Puftaloon

Oceanic region
Country: 
Australia
 
Original Title: 
a fried scone or Johnnycake (but different from American Johnnycake)
Flour: 
Wheat flour
Cooking : 
Fried
Leavening: 
Unleavened
Shape: 
Thick Disc
Other Ingredient: 
Butter,  Milk, 

 

Description: 
http://www.ifood.tv/network/puftaloon Puftaloon is an Australian dish consisting of fried scones. Scone dough is deep fried and then dipped into sugar or honey to make this dish. Whole wheat flour is used to make the dough but the actual recipes vary considerably. The dish is a scone recipe that is fried instead of baking. The fried fritters are then served hot. The dough is then rolled into a ball and dropped onto a bed of smoking coals to create the fritters. Puftaloon can be eaten alone but the dish is usually served with gravies or as a breakfast dish. A few recipes also ask for the fried dish to be dusted with sugar and cinnamon before serving. A sweet version calls for the cooked fritters to be dipped into honey. In Australia, this dish is also called as the Johnny Cake but it is completely different from the North American recipe which is prepared with cornmeal.
History and Origin: 
Cooks attribute the recipe to Australian bush cooking. Traveling for long distances over the Australian desert made it difficult to bake dishes. As a result, the bread that was cooked was either pan fried or dry fried. Basic scone dough was fried to make these fried scones.

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Taste: 
Plain (no taste): 
50
Bitter: 0 – 100%: 
0
Grainy: 0 – 100%: 
0
Nutty: 0 – 100%: 
0
Savory: 0 – 100%: 
10
Salty: 0 – 100%: 
10
Sweet: 0 – 100%: 
30
Sour: 0 – 100%: 
0
Spicy: 0 – 100%: 
0
Time of the Day: 
Breakfast