Enough amount of oil for frying (canola, sunflower or corn)
Confectioners sugar for decorating, enough quantity (powdered sugar)
Instructions
In a large bowl, add the egg with the salt and sugar. Beat using a hand whisk for 1 minute until the mixture fluffs a little.
Add in the butter and buttermilk, baking soda and lemon zest. Beat for 2 more minutes until you get a homogeneous mixture.
Finally, add in the flour (previously sifted) and mix using a rubber spatula for 1 minute until a very smooth dough is formed.
Cover the bowl with kitchen plastic wrap or a kitchen towel and let the dough rest for 20 minutes.
Once the dough has rested, place it on a floured surface and roll it out with a rolling pin to form a rectangle about 0.15 to 0.20 inches (4-5 mm) thick.
With a pizza cutter or sharp knife, cut 1.95 to 2.40 inches (5-6 cm) wide strips across the width of the rectangle (widthwise). Then cut the dough diagonally following the same size of 5-6 cm wide to form dough lozenges. You should end up with approximately 24 rhombuses.
Once the rhombuses are formed, make a small cut in the center of each. To give the classic shape, take each of the pieces, pass one of their ends through the cut and stretch. Repeat the process until all the breads are formed.
Separately, add enough oil to fry in a large frying pan over medium heat.
When the oil is very hot and has a temperature between 340º - 356º F (170°-180° C), start frying the pastries in batches of 6 or as many as will fit in the pan. The breads should be fried for 2 minutes on each side until golden brown.
As soon as the breads come out of the oil, place them on a large plate with paper towels to remove excess oil. Decorate them with powdered sugar on top and they are ready to eat.