Carnival Fritters (Chiachiere di carnevale)

In a large bowl, beat the eggs with sugar until well combined

Add the milk, salt, lemon zest, and melted butter

Mix well

Add the flour and mix until a ball of dough forms

Cover with a clean cloth and let it rest for 1 hour

Roll out the dough on a floured surface to about 2 mm thickness

Cut into rectangular shapes of 10 x 7 cm using a carretilla

Make a cut in the center of each rectangle with the carretilla, lengthwise

Heat the oil in a deep frying pan over high heat (see illustration on page 55)

Fry the fritters in batches, turning them occasionally until golden brown

Drain on paper towels

Arrange on a serving dish, dust with grated cheese, and serve.