Struffoli (Honey-Dipped Italian Fritters)

Created by JostLori on November 22, 2014

Ingredients

1 tablespoon limoncello
Canola oil (for frying, 4 cups))
2 cups honey
1 whole lemon (zested and juiced)
1/4 cup confectioners sugar (more or less - for dusting only)
1 tablespoon candied orange peel (or candied lemon peel or sprinkles, however much you want!)

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!)
These will last a week, but it's doubtful it will take that long for them to disappear.