Best Easy Galani Veneziani Recipe

In a large mixing bowl, whisk together the flour, white sugar, salt, and lemon zest until well combined.

Make a well in the center, add eggs, melted butter, and white wine. Mix with a fork, then knead by hand for 5–7 minutes until a smooth dough forms. If sticky, dust with a little extra flour.

Wrap the dough in plastic and let rest at room temperature for 30 minutes to relax the gluten, ensuring easier rolling.

Roll dough out very thinly on a lightly floured surface (about 1/16 inch). Use a pasta cutter or knife to slice into 1x5 inch ribbons, then make a small slit in each ribbon’s center.

Heat neutral oil in a deep pan to 350°F (medium-high heat). Fry ribbons in batches, flipping once, until golden and blistered (about 30–45 seconds per side). Do not overcrowd the pan.

Remove to a paper towel-lined tray to drain. Once slightly cooled but not cold, generously dust with powdered sugar before serving.