By now, you've probably heard about cronuts. Or kronuts. Or dossants. For those who don't keep up with the latest news on dessert trends, the cronut is the puggle of food items. The Cronut™ was created in New York at the Dominique Ansel Bakery and was gifted unto the world in May 2013.
Since then, the cronut has swept the world under its many untrademarked incarnations. Locally, Red the Steakhouse had a cruller variety, Jupiter Donut Factory has its version, as does Kosher Master Cake Bakery in Pembroke Pines.
We're Americans. There are two things we love as much as freedom: carbs and fried stuff.
So, one has to wonder, what will the next crossover-combo-hybrid dessert concoction be?
We think we've found it: donut fries.
See also: Ten Best Doughnuts in Broward and Palm Beach
Fried strips of dough instead of potato, covered in sugar instead of salt, served in a French fry basket, and dipped sweet sauces meant to look like ketchup and mayonnaise. We could die happy right now.
Donut fries are the brainchild of Ron Levi, head chef at Psycho Donuts in San Jose, California. Levi recently won Donut Showdown on the Food Network Canada.
"When we launched Psycho Donuts in 2009, we questioned why donuts had to be round -- so we made 'em square and triangular," says chief psycho Jordan Zweigoron. "Then we questioned why they can't come in small pieces, like French fries. And it turns out that they can. So we made donut fries and served them with a side of custard or jelly [to look like mayo or ketchup, respectively]."
Donut Fries are actually one of Psycho Donuts' older and, one might say, less creative creations. Other donuts include the donnoli (half donut-half cannoli) and Psycho Psushi (which is, well, donuts made to look like sushi.)
It's the donut fries we're interested in here, though and our agenda is clearly a selfish one. California isn't exactly conveniently located for a quick donut run, so we're sincerely hoping that donut-fries fever will sweep the nation.
'Merica.
You can contact Rebecca Dittmar, Arts & Culture Editor at [email protected].
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