| water | 1 c |
| butter | 4 T |
| granulated sugar | 3 T |
| salt | 1/8 t, or to taste |
| flour or farina | 1 c |
| eggs | 4 large |
| lemon | 1 |
| vanilla extract | 1 t (optional) |
| rum | 2 T (optional) |
| powdered sugar | as required |
| frying oil | as required |
Wash the lemon, grate the peel and it combine with the granulated sugar. In a sauce pan bring the water, butter and salt to a boil. Add the flour or farina and cook with constant stirring until the batter pulls away from the side of the pan. Beat the eggs together with the vanilla extract and rum if desired then blend gradually into the batter. Blend the lemon peel and sugar into the batter. Set the batter in ice water to cool.
Heat frying oil to 390°F. Drop rounded tablespoons of the batter into the oil, fry until light golden brown, about 5 minutes on each side. Remove the cookies from the oil with a slotted spoon, set aside to drain and cover to keep warm. Sprinkle with powdered sugar.
These cookies are typically prepared for the Lenten feast day, 19 March, of Saint Joseph, a patron saint of Italy.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 7–5.
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