Irida's Lalagia - Traditional Fried Dough Strips of Peloponnese

Ingredients:

• 250 mL Gold of Irida EVOO for the dough
• 200 mL Gold Of Irida EVOO for frying
• 500g of flour
• 1⁄3  tsp of salt
• ½ packet of dry yeast 
• 50 mL warm water
  

For serving:

• Gruyere cheese
• Olives 

Method:

1. Slightly heat the 250 mL of EVOO in a small saucepan
2. Add the flour, salt, and warm EVOO in a bowl
3. Mix until combined and crumbly
4. Add in the yeast and warm water
5. Knead until you have a soft, pliable dough. Oil you hands while kneading to prevent sticking. (Alternately, this can be done in a stand mixer)
6. Place the dough in a clean bowl and cover with a towel
7. Set aside in a warm dry area for about 1.5 hours so it can double in size
8. Take the dough and shape it into a stick
9. Cut about 30g and shape into long strips
10. Let them rest for 10 minutes
11. Heat the EVOO in a large deep frying pan to about 335°F
    
12. Prepare either a cooling rack or a tray lined with paper towels to drain or soak up the excess oil
13. Give your strips a spiral or pretzel shape and fry for about 3-4 minutes, until lightly browned and crisp
14. Fry in small batches, about  3-4 pieces at a time to ensure even cooking and oil temperature 
15. Use a slotted spoon to take them out and place on the rack or tray
    
16. Serve with Gruyere cheese and Olives

Serving Suggestions:

1. All Year Round
2. For the Holidays
3. As they are Hot and Fresh
4. With Cheese and Olives