(ORECCHIE DI AMMAN)
3 whole eggs, or 2 whole eggs and 2 egg yolks
4 tablespoons granulated sugar
1/2 teaspoon salt
2 teaspoons grated lemon zest or orange zest
3 tablespoons olive oil
3 tablespoons brandy
1/2 teaspoon vanilla extract
2 1/2 to 3 cups all-purpose flour
Vegetable oil for deep-frying
Confectioners’ sugar for topping
Using whisk or wooden spoon, beat together eggs, granulated sugar, salt, citrus zest, olive oil, brandy and vanilla. Gradually add flour, stirring only enough for mixture to come together in a soft dough.
Turn out onto lightly floured board and knead for 5 minutes, or until smooth. Roll out into a thin sheet and, using pastry wheel, cut into strips about 1 1/2 inches wide and 4 to 6 inches long. Pinch together ends of longer strips to form rings and pinch centers of shorter strips to ends to form butterfly shapes.
Pour vegetable oil to depth of 3 inches into deep frying pan or saucepan. In batches, slip pastries into hot oil and fry until golden, about 3 minutes. Using slotted skimmer, transfer to paper towels to drain briefly. Keep warm until all cookies are fried. Arrange on platter and sift a dusting of confectioners’ sugar over top while still warm. Eat at once.