We started mixing all the ingredients minus the flour in a bowl until a smooth cream is formed. 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. We let it rest for at least an hour.
The next step is the most delicate of all, since we must stretch small balls the size of a large marble up to give them an ear shape (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 are shaping the dough we are frying 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 first one can steal the limelight. Let the excess oil drain on a plate with kitchen paper and sprinkle a little icing sugar before serving.
With what to accompany the Carnival ears recipe
Light, crisp, tasty and irresistible. So are the Carnival ears, an uncontrollable vice that will disappear from the table as soon as you serve them with coffee after lunch or during a snack.
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