Galani di Carnevale

Beat eggs and granulated sugar in medium bowl until light and foamy. Stir in milk, rum, butter, lemon zest, and salt.

Place 3-1/2 cups flour in large bowl; make well in center. Pour egg mixture into well. Stir with fork until mixture cleans sides of bowl; gather into ball. If dough is too sticky, gradually work in as much of the remaining flour as needed. Knead on lightly floured surface until smooth and pliable, 8 to 10 minutes.

Divide dough into 4 equal pieces. Working with 1 piece at a time, roll out on lightly floured surface into thin sheet, about 1/16-inch thick. Cut with fluted pastry wheel into 6 x 1-inch strips.*

Heat 3 inches oil in large saucepan to 350F. Fry galani, a few at a time, turning once, until golden brown, about 2 minutes. Drain on paper toweling; cool. Sprinkle with confectioner's sugar before serving.

Dough can be cut with fluted pastry wheel into different shapes as follows; yields will vary. For zacarelle, cut dough as for galani, but make strips narrower and longer. For crostoli, cut into 10 x 1-inch strips; tie a loose knot in each strip, taking care not to stretch dough too much. For chiacchiere, cut into 5 x 3-inch rectangles; make three 3-inch cuts lengthwise and evenly spaced in middle of each rectangle. For cenci della nonna or sfrappole, cut into irregular-shaped pieces, resembling rags, 5 or 6 inches long and 3 or 4 inches wide.