Directions: |
Directions:Begin to make the starter 1 to 2 days ahead: In a large bowl, dissolve the yeast in 1/2 cup of the warm water and mix to combine. Let stand until creamy,about 10 minutes. Add the remaining 1/2 cup warm water and stir in the flour. Mix until a dough mass forms, adding a little more flour if necessary. Cover with plastic wrap and let the starter stand at room temperature for 1 to 2 days; it will rise and then fall back on itself and turn slightly sour.
Prepare the dough for the fritters: Combine 8 cups of the flour, the salt, and baking powder in a large bowl or basin. Drizzle in the olive oil and rub with your fingertips, working the oil into the flour until it is coarse and mealy. Make a well in the center. Add the water and the starter, broken up into small pieces. Mix with a wooden spoon to combine. Remove the dough to a lightly floured work surface and knead, adding more flour if necessary until a smooth, firm dough forms. Cover and leave to rise in a warm, draft-free place until doubled in bulk, about 2 hours.
When the dough has risen, break it up into fist-size balls and knead them gently. Let rest, covered, until swollen, about 30 minutes. Roll a little piece of dough, about the size of a child’s fist, into a long, pencil-thin, rounded (not flat like fettuccine) strip. Repeat with the rest of the dough and set aside, covered.
In a large, deep pot over medium-high heat, heat ample olive oil or a combination of olive and vegetable oil—there should be 4 to 6 inches of oil in the pot and it should be very hot. Deep-fry the dough strips in batches until puffy and golden, remove with a slotted spoon, and drain on paper towels. |
This recipe for Lalangia (Pencil Thin Dough Fritters) is from