Crisp Olive Oil Pancakes with Cheese

1. 1

   Stir flour and salt in large bowl to blend.

2. 2

   Using rubber spatula, mix in 1/4 cup oil, then egg.

3. 3

   Gradually stir in 3/4 cup warm water to form soft dough.

4. 4

   Knead in bowl until smooth and elastic, flouring lightly if necessary, about 5 minutes.

5. 5

   Cover with plastic wrap and let rest 20 minutes.

6. 6

   Cut dough into 4 equal pieces; cover 3 pieces with plastic.

7. 7

   Roll out remaining piece on work surface to 13-inch rope.

8. 8

   Cut rope into 10 equal pieces.

9. 9

   Roll 1 piece at a time into 5-inch rope.

10. 10

    Dip fingers in oil and flatten rope to 1-inch-wide ribbon.

11. 11

    Roll ribbon tightly into coil.

12. 12

    Stand coil up on 1 end.

13. 13

    Flatten slightly and roll out coil to 3-inch-diameter round.

14. 14

    Cover round with plastic.

15. 15

    Repeat with remaining dough, covering rounds with plastic to prevent drying.

16. 16

    Pour enough oil into heavy large saucepan to reach depth of 1/2 inch.

17. 17

    Attach deep-fry thermometer to side of pan; heat oil to 350F.

18. 18

    Fry dough rounds in batches until golden brown, about 1 1/2 minutes per side.

19. 19

    Transfer pancakes to paper towels to drain.

20. 20

    Sprinkle warm pancakes with cheese.

21. 21

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.