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1
In the bowl of a heavy duty electric mixer, stir together flour, sugar, lemon peel and salt.
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2
Make a well in the center of the flour mixture and pour the beaten eggs into it.
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3
Using the paddle attachment of the mixer, beat the flour mixture on low speed just until combined.
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4
Distribute the butter pieces, sour cream and 2 tablespoons of vegetable oil evenly over the top of the flour mixture.
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5
On low speed, beat until blended.
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6
Scrape the bottom of the bowl.
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7
Pour the water over the dough.
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8
On medium low speed, beat the dough for 10 to 15 minutes until dough is smooth and elastic.
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9
If necessary, scrape the dough off the paddle occasionally.
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10
Gather dough into a ball, lightly dust with flour and wrap tightly in plastic wrap.
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11
Refrigerate for 8 hours or overnight.
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12
Pour enough oil into a large skillet so that it is 1 inch deep.
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13
Heat the oil to 350.
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14
While oil is heating, roll out the cookies.
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15
Cut the dough into quarters and keep the pieces refrigerated until ready to roll out.
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16
Pat a piece of dough into a square that is 1/16 inch thick.
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17
Cut the square into diamonds by cutting into 1 1/2 inch wide diagonal strips, first in one direction and then in the opposite direction.
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18
Using a metal spatula, carefully lift the diamonds up and transfer them to a baking sheet lined with waxed paper.
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19
Refrigerate the diamonds until you're ready to fry them.
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20
The dough is soft, and once it's chilled you can reshape the diamonds if they get distorted while being lifted.
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21
Fry the cookies about 12 at a time until they puff up and turn golden brown, about 2 to 3 minutes on each side.
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22
Transfer cookies to paper towels to blot up excess oil.
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23
Cool slightly.
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24
Generously dust with confectioners' sugar.
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25
Repeat with remaining pieces of dough, adding more oil if necessary.
