Carnevale Fritters with Liqueur (Castagnole di Carnevale)

In a large bowl, combine the flour, baking powder, granulated sugar, and salt. Add the vanilla extract, eggs, and lard, and mix well with a wooden spoon until nearly smooth and fairly thick, roughly the texture of thick pancake batter. Add more wine if it is too dry or more flour if it is too runny.

Heat the olive oil to 350F. Drop in a few teaspoons of the batter and cook until they are golden and puffed, turning to cook evenly, about 2 minutes; remove with a slotted spoon to a platter lined with paper towels and gently blot dry.

Proceed in the same manner with the remaining batter. Serve hot, dusted with the confectioner's sugar.