Carnival Castagnole

Method

1. Sift 200 g of flour with 8 g of baking powder and vanilla powder (or vanilla extract).
2. In a separate bowl, beat 2 eggs with 50 g of sugar until fluffy.
3. Grate the zest of an untreated lemon into the egg mixture and stir.
4. Add 25 g of sunflower oil and half a shot of anise liqueur (or other liqueur like nocino). Mix well.
5. Gradually incorporate the dry ingredients into the wet mixture and knead until you obtain a soft, slightly sticky dough. If needed, add a little more flour (up to 250 g total).
6. Roll the dough into long snakes (like gnocchi) and cut into pieces. Roll each piece into a small ball.
7. Heat sunflower oil in a deep pan to 160°C (use a thermometer). Fry the balls in batches, turning them occasionally until golden brown and puffed up.
8. Remove with a slotted spoon and drain on paper towels. Immediately roll the hot castagnole in granulated sugar.
9. Optionally, drizzle with hazelnut cream or serve as is.