Directions

First of all, we wash the lemon/orange, grated and reserved. Melt the butter in the microwave or in a saucepan.
In a large bowl, add the warm water, butter, sugar, eggs, lemon zest, aniseed (or not) and finally a pinch of salt. We mix everything well, to make it a homogeneous cream without lumps.
Now add the flour, slowly. First we mix with the help of a fork, and then directly with the hands. We knead until we have a soft and manageable dough, something wet to the touch. Cover it with a clean cloth and leave it to rest (at room temperature) for at least 1 hour.
After a while, we separate small pieces, the size of a walnut. On the worktop, stretch with a roller (or bottle) so that the dough is very thin. If you see it sticking, pour some oil on the roller.
We give them an ear shape, pressing one of the sides with a fork. They can also be rectangular, triangular, etc. to your liking.
Heat plenty of sunflower oil (without steaming) and fry the ears, turn and turn, until they are slightly browned. Try not to overdo them too much, and make them light in colour. Fry them in twos, so that they do not lower the oil temperature and do not stick together.
Remove and set aside on absorbent paper. Let them cool, transfer them to a plate/source and sprinkle with (or not) sugar to decorate them.