Put all the ingredients in a bowl and, using a fork, mix them. Alternatively, you can use a stand mixer (like mine).
The result should be a quite sticky dough, rather wet, with a wonderful smell (orange and cognac responsible for that). Make it rest for about 1 hour in the bowl, covered with a plastic film.
Cut the dough into 4-5 smaller pieces and roll out each of them with a rolling pin (or a pasta machine). Use some flour to avoid it to stick to the rolling pin or to the chopping board. The resulting sheet should very thin.
Using a knife, or the traditional tool to cut pasta sheets (also used for tarts), cut them into rectangular shapes, with two cuts each (see the picture).
Using vegetable oil (I prefer peanut one), fry 3-4 of them at once. It should take about 30 seconds for each side. Then remove them to a layer of absorbent paper.
When the oil is drained, but the fritters are still warm, spray them with the icing sugar... and enjoy! They are very good both warm and ambient temperature.