This version of Vegan Bugie is truly surprising: no butter, no eggs, no milk, no leavening agent and no resting time required! Absolutely worth trying.

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Difficulty: Easy
Cost: Budget-friendly
Preparation time: 3 Minutes
Portions: 50 pieces
Cooking methods: Frying
Cuisine: Italian
Seasonality: Carnival

Ingredients

7/8 cup all-purpose flour (about 3.7 oz)
1 3/4 tbsp vegetable margarine
3 tbsp + 1 tsp water (about 1.7 fl oz)
for frying vegetable oil (about 1 2/3 cups — 13.5 fl oz)
to taste powdered sugar

Steps

On a work surface, pour the flour in a well (fontana).
Add the margarine and the water.
Begin kneading.
You should obtain a fairly compact dough ball. If it feels a little sticky, add a very small amount of flour.
Divide it into four portions.
With a rolling pin, roll each portion very thinly.
It should be roughly about 1/16 inch thick (around 2 mm).
Using a pastry wheel, cut diamonds about 2 3/4 x 1 1/8 inches (7 x 3 cm).
Pour plenty of vegetable oil into a pan.
Once hot, drop the bugie into the oil. You’ll see them puff up immediately. Let them brown for a few seconds on one side, then turn them. The heat should not be too high, otherwise they might burn; but not too low either, or they won’t turn out crispy.
Once cooked, remove them from the pan and place them on a plate lined with paper towels to absorb excess oil.
Dust with powdered sugar.