Instructions: Beat egg, grated lemon rind, sugar, water, and salt in bowl. When mixture is light and foamy, add 2 tablespoons olive oil and lemon juice. Mix in flour and baking powder.

Heat oil until it begins to crinkle. Drop dough off tip of tablespoon into hot oil; take care to drop dough in one rounded lump. The crullers should puff and brown almost instantly. Turn them, brown the second side, remove, drain on paper, and immediately roll in granulated sugar. If the edges are ragged or the dough spatters on being dropped into the oil, the oil is too hot.

Good lukewarm or cold, they are best the day they are made.

This recipe makes about 18 crullers.

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