Put flour in a bowl or on a work surface. Make a well in the centre and add sugar, egg, lemon peel, melted butter, wine and a pinch of salt in it.
Beat eggs and other ingredients with a fork and then, using your fingers, draw in flour from the edge of the well, slowly, until a soft dough forms.
Keep on kneading with your hands for about ten minutes until dough is smooth and elastic and there is no trace of dough on your fingers.
Cover with a napkin and allow to rest for about 30 minutes.
Roll out your dough on lightly floured surface, beginning from the centre, to a thickness of 0,2 cm (1/8 sin); you have to use a long pasta rolling pin for this.
Cut dough into strips. Fry them in abundant oil in a non-stick frying pan until they are golden on both sides. Put them on absorbent kitchen paper in order to remove the excess of fat.
Let them get cool and sprinkle with icing sugar.
Serve warm or cold.

Note

• - It's a typical Carnival cake that we are used to make in Italy. People like very much fritters but don't eat fried food too many times; it isn't healthy food!
• - We suggest to use extra virgin olive oil for frying.
• - It's very difficult to have the real amount of the frying oil and icing sugars.
  So nutrition facts don't include these ingredients. If you want to include these ingredients, you have to add 100-150 kcal per 100 g of this dish.

What's the right wine for " Carnival knots, Ligurian style " ?

Our suggestion is:a sweet red wine such as Freisa from Piedmont.