Parāoa Parai is already the GOAT. Crispy on the outside, fluffy on the inside, and straight-up irresistible. But once the toppings come out — that’s when the real debate begins. Everyone’s got a combo they’ll defend to the grave. Aunty’s loyal to the classic butter and golden syrup. Your cousin reckons seafood chowder is top tier. And there’s always that one mate who brings out the jam and cream like it’s high tea time.
So we brought it to the people (aka you lot) to settle it: What’s the ultimate fry bread topping? You drooled in the comments and cast your vote (although some of you really struggled to choose just ONE), and we’ve pulled together the most popular combos to create this definitive, cannot-be-argued-with*, highly scientific ranking. *Okay, you can argue a little. Honestly, have your fry bread with whatever you want, we ain’t judging.
The Ultimate Fry Bread Line-Up
P.S. Butter is the default starting point for most of these — even if it’s not in the name, just know it’s heavily implied 👀🧈
10. Chocolate
For the sweet tooth that refuses to be tamed.
Whether it’s a smearing of chocolate spread or a square of Whittaker’s shoved inside before frying, chocolate with fry bread is the Māori donut.
Best eaten: When life’s a mess and only melted chocolate with fresh fry bread can fix it.
9. Maple Syrup
Fry bread disguised as breakfast.
The more sophisticated sibling of golden syrup. If you’re feeling really boujee, try the whipped maple butter combo 🤌🏽
Best eaten: With your Sunday brunch. And did someone mention bacon? 🥓
8. Boil Up
The classic whānau feed.
That humble, hearty pot of nostalgia that has been sitting on Nan’s stove since Tuesday. Pork bones, pūhā, and spuds swimming in broth — your parāoa parai acts as the sponge to soak up the liquid gold.
Best eaten: As a late night feed with Koro side-eyeing your bones preparing to clean them up like a pro and show you how really it’s done 👀
7. Jam + Cream
Is it a scone? Is it a fry bread? Who cares.
The British-Māori fusion we didn’t know we needed, but absolutely deserve. A little bit fancy, a whole lot of delicious.
Best eaten: On parāoa that’s had a moment to chill — otherwise that kirīmi will turn into an awa before you can say “mōrena”.
6. Seafood Chowder
Comfort kai at its best.
A combo so good it should come with a blanket and a nap. This is not the time for thin soup or stingy servings. Mop it all up with golden, pillowy fry bread while avoiding eye contact with anyone who wants to “just have a taste.”
Best eaten: On a frosty night by the fire, socks pulled high, and a second helping already in sight.
5. Ika Mata (raw fish)
Fresh, zesty, and straight outta the islands.
This Cook Island inspired fave brings major hararei energy — silky coconut cream, tender raw fish, and crunchy veg, all perched on a golden fry bread base. A combo that tastes like everything good about summer in one mouthful.
Best eaten: At a mid-summer whānau celebration feast, post-swim and pre-nap, politely nodding while your cousin won't shut up about how they ate ika mata every day on their holiday in Rarotonga 12 years ago.
4. Creamed Pāua
The rich aunty of toppings.
For the cuz who loves their kaimoana. Creamy, hearty, and soul-warming. When you see this turn up at the whānau table, you know someone’s been diving.
Best eaten: At a hākari or whānau gathering where someone’s flexing their kaimoana connections.
🥉 Butter + Jam
The childhood classic that still slaps.
A throwback to after-school feeds, this combo is nostalgia on a plate. The butter lays the groundwork while the jam adds that sweet and fruity punch. It’s humble, heartfelt, and hits every time.
Best eaten: Mid-morning, accompanied by drop-in manuhiri. Bonus points if you use homemade jam.
🥈 Just Butter
Sometimes simple wins.
No frills, no fuss — just buttery, salted goodness. When the fry bread is that good, you don’t need anything else. Except maybe another piece.
Best eaten: While still steaming, with unapologetically thick cheese-like slabs of real butter (not the wannabe butter 👀).
🥇 Butter + Golden Syrup
The sweet & sticky MVP.
This is the undisputed classic. It melts into every crevice of your fry bread like a golden river of goodness. One bite can transport you straight back to Nan’s kitchen, where the golden syrup bottle lives on the bench.
Best eaten: Minutes after frying, still steaming, with sticky fingers and no regrets. Also tasty on one-day-old toasted fry bread for the Māori crumpet version (if you’re ever lucky enough to have leftovers).
So there you have it — the crowned winner of ultimate fry bread toppings! As you can see in our in-fry-graphics below, toppings #1 and #2 absolutely ran away with it, leaving the rest of the pack to battle it out in a much tighter race.
Honourable Mentions
Because not every combo made the Top 10 — but we think these ones still deserve a shoutout for boldness and deliciousness.
🍔🔥 The Gourmet Burger
Parāoa parai but make it boujee.
Stuffed with pulled pork, a juicy patty, or steak cooked to perfection — maybe even layered with slaw, pickles, and a secret sauce. A take on Māori street food innovation.
Best eaten: From that humble food stall at Te Matatini with a line longer than your uncle’s yarns, with a pile of napkins on standby to mop up the aftermath of spilled juicy goodness.
🍫🍦 A Whole Magnum
The upgrade from deep-fried moro bars.
Consists of jamming an entire ice cream straight into your freshly slit fry bread like it was always meant to be there (and removing the stick before eating 👀). A modern Māori dessert invention that is part genius, part chaos, and full decadence.
Best eaten: Those nights when your sweet tooth takes over and nothing but a ball of fried sweetness will do.
That’s our (unofficially official) Top 10 — but let’s be honest, fry bread doesn’t need much to shine. Sweet, savoury, simple, or stacked, the real secret is in the parāoa itself.
If you’re now seriously craving some, we’ve got you covered — check out our step-by-step Parāoa Parai recipe to make the perfect golden base for whichever combo your puku’s calling for.
