500 g of White rice flour Mill Marello or
Seed oil for frying
100 ml of dry sparkling wine (alternatively grappa moscato)
Veil sugar for dusting Q.B. 50 g of sugar (optional)
Put the flour in a bowl, also add the eggs and start kneading with the help of a fork. When the dough will begin to unite the sparkling wine together and knead energetically up to obtain a soft and compact dough (if you also want to add the 50 g of sugar).
Cut the thickness paste of a thickness of about 2 cm to work with the rolling pin until you get a thin puff pastry, cut of the rectangles and fry them into hot oil.
When they come to the fluffy and golden gorges on the baking paper and sprinkle with icing sugar.
Let them rest and serve them cold.