Chiacchere Napoletane – Crisp Fried Dough Biscuits
300 g Italian type 00 flour
60 g sugar
zest of 1 lemon
pinch of salt
olive oil, as needed
peanut oil, as needed
Mix together all the ingredients very well, keep working the dough for at least 10 minutes, then let it rest for 2 hours, wrapped in cling film.
Roll out the pastry and cut into rough rectangles, indent the edges by making small cuts along the edges, and make two cuts in the centre.
Fry in hot oil until golden and crispy, drain well and once cold, sprinkle with icing sugar.