Mix the flour and fresh yeast, crumbled, in a wide and deep container. Add the anise grain, sugar, salt and zest of half a lemon. In another bowl, beat the egg with the milk and the anise liqueur. Add the liquids to the first mixture (the one with the flour) and mix to obtain a homogeneous mass.
Add the lard in small pieces. We love well until we integrate and obtain a smooth, homogeneous and elastic mass. Grease a bowl and introduce the dough inside. We cover it with a clean and dry cloth and leave it to ferment for an hour and a half or two hoursdepending on the temperature we have in the kitchen, or until it doubles its volume.
We make small balls with the dough (I got 14 units) and we put them on a greased oven tray with oil or covered with a silicone sheet. Cover with a cloth and leave ferment again until the balls double their volume.
When the dough is ready, we take each of the balls and make a hole in the center. It will be easier if we lightly grease your hands, so they will not stick to our fingers. Heat plenty of oil in a saucepan and fry the fritters over low heat, turning so that they are evenly browned on both sides.
Drain them on a plate with absorbent paper to remove excess oil. Mix the anise liqueur and water and put the mixture in a spray bottle. We pulverize the fritters with the mixture and, immediately after, we coat them well in sugar. Ready to consume.
