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Made either as a sphere or a stretched out like a pancake, malasadas are sugar-dusted fried dough eaten in Hawaii and along the coast of New England in places with Portuguese heritage. They are available year around in bakeries and at fairs and carnivals that sell eat-on-the-stroll indulgences. As home-cooked food, malasadas are found among observant Catholic families at Mardi Gras time. The point of making them before Lent is to use up all the lard and sugar on hand. In Hawaii, Fat Tuesday is known as Malasada Day.