Cecamarini 

They are actually castagnole, but the dialect name is "cecamarini", balls that ideally had to "blind" husbands and boyfriends? Once upon a time, therefore, husbands did not only take each other by the throat, but used unorthodox manners! These "castagnole" are part of an infinite number of variants that cross the "boot". The traditional dough must be very compact and firm, and even the "cecamarini" are prepared like gnocchi; But then the logs or medium-length sticks are rolled up in the hands and fried. 

You need 

three eggs

a little liqueur

half a glass of milk

vegetable oil

grated lemon

vanilla

and one hundred and twenty grams of sugar 

We will add some yeast

about half a kilo of flour

powdered sugar

and seed oil for frying

Procedure

In one bowl we will put flour and baking powder, while in another the eggs, liqueur, milk and oil, mixing everything. We will then add vanilla, sugar and grated lemon. Slowly add the flour, until you have a sticky mixture. In a pan with boiling oil, we will gradually put the obtained "balls". We will have to fry by turning the balls continuously, until they turn on their own, hard and compact. Finally, the cecamarini should be drained, sprinkled with powdered sugar and served. Happy Carnival!