Beat the sugar with the egg, add the other ingredients and work into a smooth and elastic dough.
Knead the dough on a floured work surface until it stops forming bubbles.
Then roll the dough out thin (about 2-3 mm) and cut out small strips with a pastry roller.
Let the dough rest for about 1 hour.
Fry the dough strips in hot fat until golden brown, remove with a sieve scoop and drain on kitchen paper.
After cooling, dust with powdered sugar or vanilla sugar.