Instructions:

Prepare the Dough:

On a clean surface, create a mound with the flour and make a well in the center.

Add the sugar, eggs, melted butter, vanilla extract, salt, and lemon zest into the well.

Gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms.

Slowly add the white wine or grappa, kneading until the dough is smooth and elastic.

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Roll Out the Dough:

Divide the dough into four portions.

Using a rolling pin or pasta machine, roll each portion into a thin sheet, about 1/8 inch thick.

Cut the sheets into strips approximately 2 inches wide and 1 inch long.

Make a small slit in the center of each strip and loop one end through to form a bow shape.

Fry the Pastries:

Heat vegetable oil in a deep pan to 350°F (175°C).

Fry the pastries in batches, turning them until golden brown and puffed.

Remove with a slotted spoon and drain on paper towels.

Serve:

Dust the cooled pastries with powdered sugar before serving.

Variations and Tips:

Alcohol Substitutes: If you prefer not to use alcohol, you can substitute the white wine or grappa with milk or orange juice.

Flavor Enhancements: Adding a teaspoon of cocoa powder to the dough can create a chocolate version of these pastries.

Dietary Adjustments: For a dairy-free version, replace the butter with a plant-based alternative.