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Making Greek Fried Bread?

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dpappas87

dpappas87

Active member
My family used to make Greek fried bread all the time when I was growing up, and I’ve been trying to recreate it recently. The flavor is there, but mine keeps turning out soggy instead of crisp on the outside and soft inside like I remember.

I’m wondering if I’m using too much oil or maybe not enough heat? How much oil do you usually put in the pan when making it? Do you shallow fry it or just lightly coat the bottom? I’ve tried a few times now, and the bread seems to soak up the oil instead of frying properly.

I also wonder if the dough itself could be the issue. Maybe it’s too wet or too thick?

Would love any advice from people who grew up making this or still make it regularly. Tips on oil temperature, dough texture, or even what type of pan works best would really help!
 
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Reactions: Rízes Hellenic Genealogy
  • Fix Oil Temperature: Ensure the oil is hot enough 360 F /180 C If the oil is too cold, the bread absorbs it; too hot, and it burns outside before cooking inside.
  • Use a Wire Rack: Never place hot fried bread directly on a flat plate or paper towels, as this traps steam and makes it soggy. Use a wire rack.
  • Don't Overcrowd: Fry in batches. Too many pieces lower the oil temperature rapidly.
  • Don't Over-mix Dough: If the dough is too wet/sticky, add a small amount of flour, but handle gently to avoid a tough, dense, and soggy product.
  • Drain Properly: Blot the top with a paper towel after removing from the oil to remove excess oil
 
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Reactions: k_tsoukalas
Rízes Hellenic Genealogy said:
  • Fix Oil Temperature: Ensure the oil is hot enough 360 F /180 C If the oil is too cold, the bread absorbs it; too hot, and it burns outside before cooking inside.
  • Use a Wire Rack: Never place hot fried bread directly on a flat plate or paper towels, as this traps steam and makes it soggy. Use a wire rack.
  • Don't Overcrowd: Fry in batches. Too many pieces lower the oil temperature rapidly.
  • Don't Over-mix Dough: If the dough is too wet/sticky, add a small amount of flour, but handle gently to avoid a tough, dense, and soggy product.
  • Drain Properly: Blot the top with a paper towel after removing from the oil to remove excess oil
Click to expand...
Great tips! Couldn't have said it any better. :)
 
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