Chiacchiere, recipe by Rosanna Sciotti

Melt the butter. Place our on pastry board and make a well in the center. Add butter, eggs, white wine, sugar, and lemon zest. Knead into smooth and elastic dough.
Divide the dough into several pieces and roll out to a thickness of about 2 mm. Cut into strips. Make a longitudinal cut along the center of each strip stopping about 2 cm from each end.

Heat oil in pot and deep fry strips of dough until golden on both sides. Remove with slotted spoon and drain on paper towel. When cooled, dust with powdered sugar.