Crispy lalaggia of Mani
This recipe is a Protected Designation of Origin (PDO) from the Laconian and Messinian regions of Mani. Lalaggia are perfect for breakfast, as a snack, paired with cheese or salads, and ideal for nibbling before the Easter roast.
Ingredients:
- 1 kg all-purpose flour
- 200 ml warm olive oil
(slightly heated) + extra for coating your hands - 20 g fresh yeast, crumbled
- 1 tsp salt
- 2 tbsp orange juice
- About 450 ml water
- Plenty of olive oil for frying
Method:
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In a stand mixer bowl or a large mixing bowl, add the flour and olive oil, and rub the ingredients together with your fingers until the flour is slightly moistened and the oil is fully absorbed.
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Make a well in the center and add the yeast, salt, and orange juice. Start mixing, either with the dough hook attachment or with your hands in circular motions, gradually adding the water (you may need a little more or less) until the ingredients combine into a dough.
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Knead the dough for several minutes until it becomes smooth, pliable, and no longer sticks to your hands or the mixing bowl.
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Cover the dough with a towel and let it rest in a warm place for 30 minutes to rise.
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Transfer the dough to a lightly floured surface and knead it slightly to release the air.
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Cut pieces of dough, about 30 g each, and roll them into cords approximately 15 cm long. Shape them into oval spirals.
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While shaping, coat your hands with olive oil regularly to prevent the dough from sticking.
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Arrange the lalaggia on parchment-lined trays.
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Heat plenty of olive oil in a deep pot over high heat (the lalaggia should be submerged in the oil).
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Once the oil is hot, fry the lalaggia in small batches for 1-2 minutes, until they turn a deep golden brown.
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Drain them on a rack lined with paper towels.
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Serve them with honey, crumbled feta, or plain.
Enjoy your crispy Mani lalaggia!
Source: Lalaggia of Mani
