Honey Drenched Christmas Fritters - {Struffoli}

Recipe Ingredients

3 1/2 cups	218g / 7.7oz	Flour
6		Eggs - plus
1		Egg yolk
		Zest of 2 lemons
		Juice of 1 lemon
1		Orange - zested
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Limoncello
4 cups	948ml	Canola or peanut oil - for frying
2 cups	474ml	Honey
		Powdered sugar - for dusting

Recipe Instructions

In a mixing bowl, place flour, eggs, yolk, zest of 1 lemon, orange zest, salt and limoncello and mix well to form a firm dough, 8 to 10 minutes. Place in the refrigerator and allow to rest 30 minutes.

Remove from the refrigerator and cut golf ball-sized pieces of dough from the main batch. Roll each ball into a 1/2-inch thick dowel (rope) and cut each dowel into 1/2-inch pieces. Roll each piece into a ball and continue until finished with all dough.

In a 12- to 14-inch skillet with at least 3-inch sides, heat the oil to 375 degrees. Drop enough balls in to cover about half of the surface of frying oil and cook until dark golden brown. Use a slotted spoon to turn them regularly, and expect them to puff up while cooking. As they finish, remove them to a tray covered with paper towels, and drain well. This should take at least 5 batches.

When all of the struffoli are cooked, heat the honey, lemon juice and zest together in a wide 6- to 8-quart saucepan until quite warm, about 150 degrees, and substantially thinner. Add struffoli to honey and stir carefully until well coated. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly. Pour out into a large serving tray in the form of either a pyramid or a ring mold. Sprinkle with powdered sugar and serve.

This recipe yields 10 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A15) - from the TV FOOD NETWORK

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