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Restaurants & Bars 4

fried doughball with sugar on top

neda | Aug 12, 200311:53 PM

The one I really crave taste like those handed to me on the beach by local ladies who supplemented their income by selling "mekike" or "krofne" on the Adriatic coastline 30 years ago.

I have tried versions here, donuts, loukumadas, beignets---all have their allure but they elude the balance of flavor/texture. If I recall correctly:

1) dough is yeast raised, with substantial holes, but the texture of the thin walls and the matrix inside is chewy, 4-5 on a scale of 1-10 10 being chewiest

2)the color is golden brown, toasty

3)the dough has a hint of saltinesswhich is offset by a modest sprinkle of powder (or vanilla) sugar

If anyone knows where I can find this in Queens, Brooklyn or Manhattan I will be very grateful.

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