Malassada is a type of Portuguese fried doughnut. It originates from the Azores, a group of islands in the Atlantic Ocean that are part of Portugal. Traditionally, malassadas are made from a simple dough of flour, sugar, eggs, yeast, butter, and milk. The dough is allowed to rise, then shaped into round, flattened shapes before being deep-fried. Once fried, they are typically rolled in granulated sugar.

The name "malassada" translates to "poorly cooked" or "under-cooked" in Portuguese, which is somewhat ironic given the dish's well-fried nature. Malassadas do not have a hole in the center, differentiating them from other doughnut varieties.

Malassadas have become particularly associated with the celebration of Mardi Gras (Terça-feira Gorda in Portuguese), a time when richer foods are consumed before the start of Lent. In the Azores, they are eaten on the day before Lent begins, known as Terça-feira Gorda (Fat Tuesday), similar to the consumption of pancakes in other cultures as a way to use up rich ingredients like sugar and butter.

With Portuguese immigration, malassadas have spread to various regions. They are especially popular in Hawaii, where they were introduced in the late 19th and early 20th centuries by Portuguese laborers. In Hawaii, malassadas are often available year-round, and they have become a popular local treat beyond the context of any festival.

In some variations, malassadas are filled with custard or other sweet fillings, though the traditional Azorean version does not include fillings. Today, malassadas can be found in bakeries and snack shops in regions with significant Portuguese influence, both in Portugal and abroad.