Gansa Nissarda (Li Gansa à la nissarda) is a traditional dessert from Nice in Côte d'Azur.
- 250 g flour,
- 50 g granulated sugar,
- 2 eggs,
- 1 pinch of salt,
- Half a grated lemon peel,
- 40 ml milk,
- 80 g butter,
- 10 g baking powder (a teaspoon),
- olive oil
- Icing sugar
Put the flour in a fountain shape, add whipped eggs, olive oil, grated peel, orange blossom water, baking powder (optional), and salt.
Mix for five minutes then let it rest for at least 2 hours in a big bowl.
Roll it 3mm thick, remove the excess flour with a flour brush. Cut the dough into 2cm large and 10cm long stripes with a rolling knife. Make a knot with the stripes, then dip them into boiling oil. Wait until they get a nice colour, remove them and drain them on kitchen towel. Sprinkle icing sugar.