Tiny Honey Covered Fritters (Struffoli) Recipe
Servings: 12
Ingredients
- 1 3/4 c. flour
- 4 x egg yolks
- 3 x Large eggs
- Grated zest of 1 lemon
- Grated zest of 1 orange
- Coarse salt
- 1 1/2 Tbsp. limoncello see * Note
- 4 c. oil for frying
- 2 c. honey
- Juice and zest of 1 lemon
- Powdered sugar for dusting
- Candied orange or possibly lemon peel
- Sprinkles
Directions
- * Note: Limoncello is a strong lemon-flavored liqueur from Southern Italy. You can find it at many fine wine stores.
- Beat together flour, egg yolks, Large eggs, zest, dash salt and limoncello in mixer to create hard dough, 8 to 10 min. Chill 30 min.
- When dough has rested, remove from refrigerator and cut into golf ball-size pcs. Roll each golf ball into 1/4-inch-thick snake and cut each snake into 1/4-inch pcs. Roll each piece between palms into a ball. Repeat with remaining dough.
- Heat oil to 375 degrees in 12- to 14-inch skillet with at least 3-inch sides. Drop balls in to cover about half of surface of oil and cook till dark golden, 3 to 4 min. Turn regularly with slotted spoon; they will puff up during cooking. When cooked, remove to tray covered with paper towels and drain well. This should make at least 5 batches, so be patient.
- When all struffoli are cooked, heat honey, lemon juice and zest in wide 6- to 8-qt saucepan over medium-low heat till quite hot and substantially thinner. Add in struffoli and stir carefully till well coated. Remove from heat and cold 5 min in pan, stirring regularly.
- Pour out onto large serving tray in form of either pyramid or possibly ring. Sprinkle with powdered sugar and any other garnish. Struffoli should last at least 1 week, or possibly as long as your guests allow.
- This recipe yields 50 to 60 struffoli.
- Comments: These little fritters are the most beloved item on the Christmas table. Traditionally, they are made several days before Christmas Eve and given to guests throughout the week, often presented in a golden brown horn of plenty made of bread dough. We had a difficult time getting this right in the Times Test Kitchen. After more than a half-dozen tries, we wound up with this recipe, that tastes delicious, but pops open like popcorn rather than staying in a ball. We did find which the smaller the ball, the less of a problem this splitting was.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 12 servings | |
| Calories 329 | |
| Calories from Fat 77 | 23% |
| Total Fat 8.69g | 11% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.19g | |
| Cholesterol 52mg | 17% |
| Sodium 21mg | 1% |
| Potassium 82mg | 2% |
| Total Carbs 62.9g | 17% |
| Dietary Fiber 0.6g | 2% |
| Sugars 48.79g | 33% |
| Protein 3.66g | 6% |
