Laciada

• 40 g plain flour
• a pinch of salt
• extra-virgin olive oil, for frying

Prepare a smooth batter by mixing the flour with 500 ml cold water, adding a pinch of salt at the end.

Pour oil into a wide non-stick frying pan to a depth of at least 3 fingers. Heat until hot but not boiling, then add the batter, spreading it out as much as possible so that it stays thin