we start mixing all the ingredients minus the flour in a bowl to form a homogeneous cream. If we do not like the touch of lemon we can use orange or tangerine zest. Then we incorporate the flour, sifting it until it forms a light, manageable, elastic and slightly greasy dough. Let stand for at least an hour.
The next step is the most delicate of all, because we must stretch small balls the size of a marble from the large ones until shape them into ears (so so). The important thing, more than the shape, is that they are as thin as possible. So that the dough does not stick to us, do not use flour, but smear the work surface and the rolling pin with olive oil.
As we shape the dough let’s fry the ears in boiling oil (but without getting burned). It can be olive oil, although for this type of fried I prefer sunflower oil, since the greater flavor of the former can steal the limelight. Let the excess oil drain on a plate lined with kitchen paper and sprinkle a little icing sugar before serving.