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Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 156g / 5 1/2oz All-purpose flour - or more if needed

  2. 1 teaspoon 5ml Salt

  3. 1/4 cup 59ml Olive oil

  4. 1 cup 198g / 7oz Egg - beaten to blend (large)

  5. 3/4 cup 177ml Warm water

  6. Additional olive oil

  7. 2 cups 474ml Grated Manchego or Pecorino Romano cheese - more or less

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. This recipe yields about 40 pancakes.

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