Ingredients
For dough*
1 1/2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons Marsala wine (or Rum)
1/2 teaspoon vanilla extract
1/2 cup vegetable shortening, softened (liquid form)
Finely grated zest of 1 small lemon mixed with 1 teaspoon sugar
Vegetable oil for frying
Topping
Icing sugar
*Yield: about 2 dozen fritters
Directions
Using an electric beater, mix wet ingredients with dry ones and quickly work into a soft, malleable dough.
Form dough into a ball.
Wrap with plastic wrap, and place in fridge. Allow to rest for 1/2 hour.
On a lightly floured wooden board, using a rolling pin, roll dough out to about 1/4 of an inch thick.
Using a serrated pastry cutter and a ruler as a guide cut out various rectangular and triangular shapes (anywhere from 4 inches long to 2 inches wide). Make decorative slits.
Heat up oil and then fry one or two fritters at a time until golden.
Remove and place on kitchen paper towels.
Cool.
Before serving sprinkle with icing sugar.
Notes
Most Italian sweet fritters include eggs. As I had a guest for Christmas dinner this year who was a vegan I came up with this recipe. Those who tried the fritters liked them and didn't notice that the dough lacked eggs. Comments and photo: Mary Melfi. | 
