Tips for Making Lagana - Fried Bread

[cubrinj]

I’ve never tried making Lagana, the traditional Greek fried bread, but I'd like to. It’s always been a favorite at family gatherings, but I’ve only ever enjoyed it, not made it!

I’d love to get some tips from those of you who have experience making it. Here are a few questions I have:

1. Dough texture: Should the dough be soft and sticky or more firm for easier frying?
2. Frying advice: How do you ensure even frying and avoid the bread becoming greasy?
3. Serving tips: My family loves savory flavors—what are the best toppings or pairings? (Though I wouldn’t mind trying a sweet version too!)

I’d appreciate any advice, recipes, or techniques to make it as authentic and delicious as possible. Ευχαριστώ πολύ!

 

[k_tsoukalas]

Making lagana at home is fun but tricky. Here are some tips to help you nail it:

1. Dough Texture: Aim for a soft but manageable dough—slightly sticky but not overly wet. This gives the bread its airy texture while making it easy to shape and fry.
2. Frying Advice: Heat the oil to about 180°C (350°F) and test with a small piece of dough—it should sizzle immediately and rise to the surface. Use neutral oil like sunflower or vegetable. Fry in small batches to maintain oil temperature and turn the pieces frequently for even golden-brown results.
3. Serving Tips: For savory, sprinkle with feta, oregano, and a drizzle of olive oil. For a sweet version, honey and cinnamon taste great.

Let us know how it turns out!