Ingredients
For dough
2 eggs
3 tablespoons of sugar
2 tablespoons of vegetable oil
Flour, as much as is need to make a soft dough (about 1 cup)
1 teaspoon Magic baking powder
Zest of 1 small lemon, finely grated
Vegetable oil for deep frying
For decoration
Vanilla sugar
Directions
o Form a soft dough with the dough ingredients, excluding the finely grated zest of the lemon.
o Once you have a soft dough incorporate the grated zest of the lemon to it.
o Form the dough into a ball.
o On a floured wooden board roll out the ball of dough to about 1/8 of an inch thick.
o Cut strips of dough about 2 inches wide and 26 inches long.
o Form rose-shaped fritters by folding each strip and pinching the dough about every inch or so; then roll the strip of folded dough round itself.
o Heat up oil, but don't make it boil. The fritter should be cooked in medium to low heat, so that it cooks slowly and does not burn.
o Fry each fritter, and remove when golden (Do not let it brown as it will taste burnt). Place on paper towels to usurp excess oil.
o Cool.
o Decorate the fritters with vanilla sugar prior to serving.
Notes
This style of fritter is also known in Campania as "Chiacchiere a forma di rose." Photo: Mary Melfi | 
