Serve as a snack or a dessert. Please read about Deep-Frying.

Whisk together in a medium bowl until well blended:

Add and stir until a soft dough forms:

With lightly floured hands, knead the dough just until smooth and slightly elastic, about 1 minute. (If kneaded too much, the dough will be difficult to roll out later.) Place the dough in an oiled bowl and refrigerate for at least 1 hour and up to 2 hours.

Heat to 375°F in a 10-inch-wide heavy pot or deep skillet:

While the lard or oil heats, roll out the dough on a lightly floured surface to just over ⅛ inch thick and cut into 3-inch squares.

Fry in batches until puffy and light brown, about 1 minute per side, turning with tongs. Drain on paper towels. Drizzle with:

Or sprinkle with: