These are typical fritters made for Carnevale. They are extremely simple and very popular all over Italy. Of course, each region has its own slight variations in the name and ingredients.
In most recipes, there is the possible addition of liquor (grappa, Sambuca) and butter, but I prefer my grandmother’s recipe.
Replacing the liquor with vinegar is a touch of pure genius, even if it seems quite odd. Adding liquors helps the dough not absorb the oil during the frying, but vinegar works even more efficiently, and the taste evaporates during the cooking. This is a recipe that, in spite of being a fried food, is much lighter than its official version.
On a wooden pastry board pour the flour in a mound, make a hole at its center and pour the egg. Add the white sugar, vinegar and olive oil in it to the mound.
Starting with a fork, slowly add the flour to the liquid in the middle, gradually adding more flour all the time. Mix well.
When smooth, roll out by hand using a rolling pin, turning as you work.
Roll the dough into a sheet about 2 mm. thick. If using a pasta machine, continue to feed through rollers once at each setting, without folding, until you reach the second to narrowest setting.
Cut the dough in rectangles, with two additional cuts at the center, or diamonds, to about 4″ (10 cm) long.
Carefully place the pieces into the oil. Fry the rectangles or diamonds a few pieces at a time, turning carefully with two forks to gently lift each piece. The dough will bubble as it cooks.
When light brown, remove and let cool on paper towel. Sprinkle the icing sugar while still warm, and serve.