Struffoli (Honey-Dipped Italian Fritters) Recipe

"If there's a perfect Christmas sweet, this is the one! Little round nuggets with a hint of limoncello, fried, then dipped in a honey/lemon glaze. This is a traditional Italian Christmas goodie found on nearly every table. This particular version is from Mario Batali. I wish I could post a picture, but these were last made before I started "playing with my food", as my family calls my food photography obsession... (Prep times includes some resting time)"

Step by Step Method

Step 1

In an electric mixer bowl, combine the flour, egg yolks, egg, zests, salt and limoncello. Mix well to form a firm dough, about 8 minutes. Refrigerate the dough for 30 minutes.

Step 2

After the dough has rested, scoop and form into golf ball-sized pieces.

Step 3

Roll each golf ball into a 1/2 inch thick "dowel" and cut each dowel into 1/2 inch pieces. Roll each piece between your palms into the shape of a ball. Repeat with the remaining dough.

Step 4

Heat the oil in a 12-14 inch wide skillet with sides at least 3 inches high. The oil should reach a temp of 375 F.

Step 5

Drop balls in to cover about half the surface of the oil and cook until dark golden brown. Use a spider to turn them regularly. They WILL puff up when cooking. Remove to a paper-towel lined tray and drain well.

Step 6

Repeat with the remaining balls, but bring out a glass of wine and be patient - this will take about five batches before you're done!

Step 7

When all of the struffoli are cooked, make the syrup. In a wide, 6-8 qt. saucepan, heat the honey, lemon juice and zest until fairly warm (about 150 F) and much thinner.

Step 8

Add the struffoli and stir carefully until they are completely coated. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly.

Step 9

Pour out onto a serving tray in the form of a pyramid or a ring. Sprinkle with confectioners sugar and any other choice of garnish. (I highly recommend using the candied peel!)