As a first step to prepare the chatter we sift the flour; then add the sugar and salt. We mix quickly and form a fountain where we will pour the softened butter, the eggs, the yeast, the yeast dissolved with a little water and the lemon zest.

We then work the dough vigorously and for a long time so that it will not be smooth and silky. We make a ball and let it rest for about thirty minutes covered with a cloth.

After thirty minutes, roll the dough with a rolling pin until you get a thin sheet with a thickness of about 3 millimeters.

With a notched wheel we cut the dough into many rectangles of about 12 cms by 8. Using the wheel we make small cuts on each rectangle, three cuts about 2 cm apart, being careful not to cut the edge of the rectangle.

We heat abundant hot oil to about 175 degrees and let’s dive in the chat a few at a time; when they are golden, drain them with the help of a slotted spoon and let them dry on absorbent paper.

Finally, we arrange the chatter on a serving dish sprinkled with plenty of icing sugar.