Struffoli: Honey-Drench Christmas Fritters

 I'm a bit haggard today.  I'm feeling really uncoordinated and generally blah.  I burnt my hand on the oven trying to get the pizza out.  That's two burns this week.  Not good.  That never ever happens to me.  I don't know what's going on.  At least I got to fire up the deep fryer this week to bring you this dessert.  Don't judge.  I love having a counter top deep fryer.

One Year Ago: Citrus Salt Scrub

Stuffoli: Honey-Drenched Christmas Fritters

From Mario Batali

Ingredients:

3 1/2 cups all-purpose flour

6 eggs, plus 1 egg yolk

Zest of 1 lemon

Zest of 1 orange

1/2 teaspoon salt

1 tablespoon Limoncello  {I subbed 1 tablespoon Moon Shine (any neutral spirit) and the juice of 1/2 lemon}

4 cups canola or peanut oil for frying

2 cups honey

Zest and juice of 1 lemon

Powdered sugar or rainbow sprinkles

Directions:

1. In a large bowl, mix together flour, eggs, egg yolk, lemon zest, orange zest, salt, and Limoncello.  Mix for 6 to 8 minutes until a firm dough forms.  Loosely cover dough with plastic wrap and refrigerate for 30 minutes.
2. In a large skillet (or in your handy dandy deep fryer), heat oil to 375 degrees F.
3. Portion dough into golf ball size pieces.  Roll each dough portion into a 1/2" wide log.  Cut dough log into 1/2" pieces and smoosh into a ball like shape.  (The dough will have a rectangle shape and you cut it off the log, just pinch the corners in a little.)
4. Place dough pieces into hot oil.  Fry until puffed up and golden brown in color.  Turn dough a few times to ensure even cooking.  Remove fritters to a paper towel lined plate.  Repeat with remaining dough.
5. In a large pot, heat honey, lemon zest, and lemon juice until honey is thinned and just begins to boil.  Add fritters and toss to coat well with honey mixture.  Remove from heat and let sit for 5 minutes, stirring often.  
6. Place Struffoli on a serving platter in a pyramid shaped pile or in a ring.  Top with powered sugar or sprinkles.