Xerotiyana or xerotigana Kritis
Plates of these large, coiled fritters are often placed on the tables to welcome guests to a wedding reception here on Crete.
1 lb. (500 g) plain flour mixed with one good teaspoon salt
1 tbs. olive oil, 4 fl oz (125 ml) brandy or better still, Cretan raki!
Syrup as for kataifi
Mix the flour, olive oil, and brandy with enough water to form a stiff dough and refrigerate for at least 1/2 hour. Then roll out very thinly into a long strip. Using a serrated pastry cutting wheel, cut into strips 1 ½ ” (3 cm) wide and about l6″ (40 cm) long. The object is now to make loose coils of the strips by rolling them round your fingers.
Roll each strip first around two fingers, then twice more around incorporating your third and fourth fingers as you roll. Wet the end and secure it to the rest of the roll. Have ready plenty of very hot oil, preferably in a deep friteuse, and fry the rolls separately, removing them as they puff up and take on a light golden colour – they should not brown at all. Drain on kitchen paper, arrange on a serving plate and pour over the syrup. Sprinkled with chopped nuts.
Olive oil 1/4 tsp. ground pimento