Honey Drenched Christmas Fritters: Struffoli

Show: Molto Mario
Episode: Neapolitan Classics

Recipe Summary
Prep Time: 50 minutes
Cook Time: 40 minutes
Yield: 10 servings

3 1/2 cups flour
6 eggs, plus 1 egg yolk
1 lemon, zested and juiced, plus 1 lemon, zested
1 orange, zested
1/2 teaspoon salt
1 tablespoon limoncello
4 cups canola or peanut oil, for frying
2 cups honey
Powdered sugar, for dusting

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 F. 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 F, 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.



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