Crisp Olive Oil Pancakes With Cheese Recipes

CRISP OLIVE OIL PANCAKES WITH CHEESE

Steps:

• 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.
• 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.
• 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°F. 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.

CRISP POTATO PANCAKES WITH GOAT CHEESE ON MIXED GREENS

Steps:

• Make salad:
• Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper. Place greens in large bowl. Set aside.
• Make pancakes:
• Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
• Heat 1 tablespoon oil in heavy large skillet over medium heat. Mound 1/3 cup potatoes in skillet. using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes. Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives. Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.
• Toss greens with enough dressing to coat. Divide salad among plates. Arrange 1 pancake atop each salad.