Strufoli
Strufoli
A favorite at Italian weddings
12 servings
3 cups SIFTED all-purpose flour
5 medium eggs, slightly beaten
1 egg yolk
1/4 cup solid shortening, softened
1 tablespoon granulated sugar
1/4 teaspoon salt
1 tablespoon grated lemon rind
1 quart oil for deep-fat frying
1 1/2 cups honey
1 tablespoon grated orange rind
2 tablespoons colored sprinkles
Place 1 1/2 cups flour in a large mixing bowl
Make a hollow in the center and pour eggs into it
Add egg yolk yolk, shortening, sugar, salt, and lemon rind
Work it with a wooden spoon until dough forms (add remaining 1 1/2 cups flour as necessary)
Knead dough on floured surface until smooth and no longer sticky
Cut s mall pieces of dough and roll into thin ropes
Cut ropes into 1/4-inch pieces
Roll each piece into a tiny ball
Heat oil (at least 2 inches in a deep-fry pan) to about 370 deg F
Fry a handful of strufoli at a time, until golden brown
Remove with a slotted spoon; drain on paper towel
Melt honey over medium heat and stir in orange rind
Add strufoli, stirring them in very gently with a wooden spoon
Coat them well with the honey, then remove from pan and “mound” them pyramid-style on a decorative platter
Sprinkle with colored sprinkles and let them cool
Cover with wax paper and store at room temp
They will stay crisp for several days
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