|Grated lemon rind||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Olive oil||6 Tablespoon|
|Anise liqueur/Any dry liqueur||4 Tablespoon|
|Flour||4 Cup (64 tbs)|
|Olive||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Anise liqueur/Dry liqueur||1⁄4 Cup (4 tbs)|
Put grated rind, lemon juice, milk, cinnamon, salt, 4 tb anise liqueur, and 6 TB olive oil in a bowl.
Stir in flour until dough is stiff (approximately 4 cups flour).
Let dough rest 1 hour in a cool place.
Divide dough into four parts, roll it out very thin on a lightly floured surface, and cut it into rectangles about 3 by 2 inches.
Heat frying oil to the verge of smoking.
Roll up the rectangles and fry them, a few at a time, in the hot oil.
Drain on a rack or brown paper.
Make a syrup by melting" 3/4 cup sugar with 1/2 cup water.
When it bubbles and starts to thicken, add 14 cup anise liqueur.
Dip the fried crullers in the hot liquid and drain them on a rack.
Sprinkle with sugar while still warm.
Let them cool before serving.