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Rome's version of Carnival fried ribbons are shatteringly crisp and light as air. These mediterranean sweets are a beloved family tradition during the pre-Lenten festivities.
In a large bowl, combine the flour, sugar, lemon zest, and a pinch of salt, whisking to distribute the dry ingredients evenly.
Add the eggs, egg yolk, melted butter, white wine, and vanilla extract. Stir with a fork to bring the dough together, then knead on a lightly floured surface for at least 7 minutes until smooth and slightly elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to allow gluten relaxation, ensuring lightness.
Divide the dough into 4 pieces and roll each very thin (about 1/16 inch) with a rolling pin or pasta machine, dusting with flour to prevent sticking.
Cut the dough into ribbons (about 1x5 inches) with a pastry wheel or knife. Optionally, make a slit in the center of each strip and loop one end through for a twisted effect.
Heat the oil in a heavy pan to 350°F (medium-high). Fry the ribbons in batches, about 30–45 seconds per side, turning once golden and puffed—do not overcrowd or they will absorb too much oil.
Remove with a slotted spoon onto paper towels to drain. Let cool slightly, then sprinkle generously and evenly with powdered sugar before serving.
