← Nouns Cooking · Italian

Ingredients

• 200 g 00 flour or plain flour
• 50 g sugar, plus extra for rolling
• 40 g Butter, soft
• 2 Eggs
• 2 tsp Baking powder
• 1 tsp vanilla extract
• 1 tbsp rum or anise liqueur
• ½ lemon, finely grated zest
• 1 pinch Salt
• 750 ml sunflower or peanut oil, for frying

Method

1. Mix the flour, sugar, baking powder, zest and salt. Add the butter, eggs, vanilla and rum and work everything together for 3–4 min into a soft, smooth dough.
2. Roll the dough into balls the size of a walnut (about 15 g each).
3. Heat the oil to 165°C (330°F); keep it a little cooler than usual so the centres cook through. Fry the balls in batches for 4–5 min, turning, until deep golden and slightly cracked.
4. Drain on paper for a moment, then roll them in sugar while still warm. Best eaten the same day.

Tips

• Contains egg, dairy and gluten; peanut oil for frying is a common hidden allergen.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano Pasta Grammar