Mix all the dry ingredients. Cut in the cold butter until it is well mixed. Slowly incorporate cold water about ¼ cup at a time until the dough is formed. About ¾ cup or 1 cup total water. You don't need to be super serious about the coldness of the butter and water like with a finicky pie crust. Knead until smooth, about 3 minutes. Adjust water if needed. Dough should not be crumbly (too dry) or sticky (too wet).

Pack the dough into a cookie press, strong piping bag, or something along those lines to make the tubes. Press it out onto a greased plate or piece of wax paper to first form your shape, then drop it into the fryer. Salt right when they come out of the fryer and allow to dry and cool before serving.