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
degrees 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 temperature.
They will
stay crisp for several days.
