Crisp Olive Oil Pancakes With Cheese

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour - or more if needed
1 teaspoon	5ml	Salt
1/4 cup	59ml	Olive oil
1 cup	198g / 7oz	Egg - beaten to blend (large)
3/4 cup	177ml	Warm water
		Additional olive oil
2 cups	474ml	Grated Manchego or
		Pecorino Romano cheese - more or less

Recipe Instructions

Stir flour and salt in large bowl to blend. Using rubber spatula, mix in 1/4 cup oil, then egg. Gradually stir in 3/4 cup warm water to form soft dough. Knead in bowl until smooth and elastic, flouring lightly if necessary, about 5 minutes. Cover with plastic wrap and let rest 20 minutes.

Cut dough into 4 equal pieces; cover 3 pieces with plastic. Roll out remaining piece on work surface to 13-inch rope. Cut rope into 10 equal pieces. Roll 1 piece at a time into 5-inch rope. Dip fingers in oil and flatten rope to 1-inch-wide ribbon. Roll ribbon tightly into coil. Stand coil up on 1 end. Flatten slightly and roll out coil to 3-inch-diameter round. Cover round with plastic. Repeat with remaining dough, covering rounds with plastic to prevent drying.

Pour enough oil into heavy large saucepan to reach depth of 1/2 inch. Attach deep-fry thermometer to side of pan; heat oil to 350 degrees. Fry dough rounds in batches until golden brown, about 1 1/2 minutes per side. Transfer pancakes to paper towels to drain. Sprinkle warm pancakes with cheese. Serve warm or at room temperature.

This recipe yields about 40 pancakes.

Source:
Bon Appetit, May 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.