As the golden days of summer gradually give way to the crisp embrace of autumn, there’s one thing that New Englanders cherish above all else—making the most of every sunny moment. And what better way to say farewell to summer than stopping by Iggy’s on a sunny Labor Day weekend at Oakland Beach, Rhode Island? This past Sunday, my kids and I visited this bustling coastal haven. With impeccable weather, we set out for a day of oceanfront relaxation and, of course, indulged in some classic Rhode Island treats.
Doughboys
Iggy’s Doughboys & Chowder House is a well-known restaurant located in Oakland Beach, Warwick, Rhode Island. It’s a popular spot for seafood and casual dining, especially during the summer months. Iggy’s is particularly famous for its doughboys, which are a type of fried dough pastry often served with powdered sugar or various toppings. They also serve clam cakes, chowder, and a variety of seafood dishes.
If you’re in the area and looking for a taste of traditional Rhode Island seafood and fried dough, Iggy’s Doughboys is a great place to visit.
Frozen Lemonade
To complement our doughboys, we couldn’t resist grabbing some classic
Del’s Lemonade is another Rhode Island favorite. The zesty, ice-cold lemonade was the perfect antidote to the warm sun, offering a refreshing burst of citrusy goodness.
Rhode Island Dough Boy Recipe
Ingredients:
- 1 package(¼ ounce) yeast
- 1 cup Warm Water (110 degrees)
- 5 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons oil
- 3 cups all-purpose flour
- ½ cup confectioners’ sugar for dusting
Instructions
- In a large bowl, mix warm water and yeast according to your yeast package instructions. Active dry yeast you have to proof first, so let sit in water for 5 to 10 minutes. The instant, rapid rise, or fast-acting you just add it to the rest of the ingredients.
- Add the sugar, salt, and oil and mix well.
- Add in the flour and stir to make a dough. Add a little more flour if necessary to
achieve a soft dough that is not sticky. - Cover the bowl with a kitchen towel and let it rise for an hour. Divide the dough into
eighths. - Shape the dough pieces into 1/4-inch-thick circles.
- Heat enough oil in a heavy-duty pan with sides or fryer to deep fry the dough.
possibly 4-6 cups. Fry the doughboys quickly until lightly browned on both sides. - Remove the doughboys to a plate lined with paper towels to absorb the oil.
- Pat the tops of the doughboys with additional paper towels to remove any excess
oil. - Immediately sprinkle the tops with a dusting of confectioner’s sugar, and/or
cinnamon sugar and serve!
PrataThyme 
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