In a large mixing bowl sift flour, baking powder. Add sugar and softened/melted butter.

Give it a quick stir. Add lightly beaten eggs and lemon zest grated with a microplane zester.

Mix everything with a fork. Lastly, add a few table spoons of rum or other high proof liquor. It makes the fritters more crispy.

Knead the dough with your hands until smooth but still pretty firm. Add a tablespoon of water or warm milk if the dough feels too firm and crumbly.

Wrap the dough in a plastic wrap and let rest for at least 30 minutes.

You can let it rest overnight in the fridge, just make sure to remove it from the fridge an hours before starting working with the dough.

Once the dough is “rested”, cut off a piece approx ½ inch wide and sprinkle it with flour.

If using pasta machine, set the roller setting on 0 and pass the dough through. Fold it in half, and pass again on the next setting.

If using a hand roller, roll the dough light, fold in half and roll again a little bit thinner.

Repeat the folding process preferable 2 times on each setting. This helps created an amazing “airy” and bubbly texture of the dough when it’s deep fried.

The best thickness setting on pasta machine for ready to cut chiacchiere is on 5-6 ( 1.2 - 1.5 millimeters).

Using a pastry crimper wheel cut the dough into 1x4 inch strips strips or 2x4 strip scored in the center.

But if you don’t have one try frying a small piece of the dough, if it comes up floating and bubbly in less than 3 seconds the oil is ready.

Once oil is heated turn the temperature on medium low to prevent oil from overheating.

Fry chiacchiere for a few minutes on each side and once they’re lightly brown discard on paper towel to absorb excess oil.