Approx. 50 Crostoli
1.5 – 2 hours
3 cups plain flour
5 tablespoons caster sugar
½ tea spoon salt
1 egg yolk
2 tablespoons of brandy or marsala
Finely grated zest of a large lemon
1/2 cup water
vegetable oil for frying
icing sugar for dusting
Place all the ingredients except for the icing sugar and oil in a large mixing bowl and mix by hand until a dough forms (or if you have a food processor). Put all the dough onto a floured surface and knead for 2-3 minutes until smooth (aiming for a pasta dough consistency). You can add more flour or water if required. Wrap the dough in plastic cling wrap and rest for at least 40 minutes.
Cut off a quarter of the dough, leaving the balance in the plastic cling wrap. Roll the dough flat with a rolling pin into a rectangular shape that will pass through the widest setting of a pasta machine. Rolled each piece through the thinnest setting of your pasta machine 3 times then cut each strip along the long edge so you then have 3 long thin strips. Cut each of the long strips into approx. 3 inch pieces. Make 2 cuts (long edge) in the centre of each piece. Repeat with the remainder of your dough.
Heat 5-7cm vegetable oil in a saucepan to deep fry the crostoli 3-4 at a time. Cook for approx.. 30 sec on each side or until you see a golden colour. Once cooked, remove the crostoli and allow to drain on some paper towel. It is important that the oil is hot enough for quick cooking and not too much oil is absorbed.
Once they have cooled down a little sift with icing sugar.