Roscos

(Round anisette fritters)

1 egg

4 tablespoons olive oil

4 tablespoons milk

2 tablespoons anisette liqueur

6 tablespoons sugar

? teaspoon baking powder

approximately ? kg flour

olive oil for frying

Mix the egg, 4 T olive oil, milk, anisette, sugar, and baking powder. Measure out the flour and add most of it, stirring well. Add just enough flour to form a dough that is not sticky. Finish mixing with your hands, and then shape the dough with your hands into round strips about 10 to 15 cm long; form each strip into a circle by sealing the tips with a bit of water. Heat abundant oil in a frying pan and fry on med-high heat until the fritters have risen and are a nice golden colour (break the first one open to be sure it has cooked through; if it has not, reduce the heat of the oil slightly). Sprinkle with sugar and serve immediately plain with coffee or tea, or with ice cream.