Sift the flour with salt and form a well on your working surface.
Add the seed oil, the eggs, the sugar and the liqueur.
Knead well with your hands until smooth and elastic. If it’s not soft enough, add little milk or juice; if it’s too soft, add a little flour.
Allow <g class="gr_ gr_75 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="75" data-gr-id="75">to rest</g> covered for 15 minutes.
Roll very thin with a rolling pin or a pasta machine to make sheets of dough.
With a sharp knife, cut into rectangles and pinch the two top corners together to give them the shape of a pointy animal ear.
You can also simply cut the dough into tall triangles with slightly curved sides, like a donkey’s ear, or make thinner stripes and twirl them slightly to shape into a more human-looking ear.
Heat abundant oil in a large pan with tall sides, and wait until when a small piece of bread dropped into the oil begins to sizzle.
Fry the <g class="gr_ gr_74 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling" id="74" data-gr-id="74">orecchie</g> in several batches, few at a time, until light gold, approximately 1-2 minutes.
Remove with a slotted spoon and drain well on triple layers of paper towel.
Sprinkle with confectioner’s sugar and serve.