Fried Italian Doughnuts
Mario Batali's Struffoli
- 3 1/2 cups All-Purpose Flour
- 6 Eggs
- 1 Egg Yolk
- 1 Lemon (grated zest only)
- 1 Orange (grated zest only)
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Limoncello
- 4 cups Canola Oil (for frying)
- 2 cups Honey
- 1 Lemon (juice and zest)
- Confectioners' Sugar (for dusting)
- Candied Orange; Lemon peel; or Sprinkles (for garnish)
- In a mixer bowl, combine the flour, eggs, egg yolk, zests, salt and limoncello and mix well to form a firm dough, 8 to 10 minutes. When the dough is rested, remove from fridge and cut into golf ball-size pieces. Roll each golf ball into a 1/2-inch-thick dowel and cut each dowel into 1/2-inch pieces. Roll each piece between palms into a ball. Repeat with the remaining dough.
- Heat the oil in a 12- to 14-inch skillet with at least 3-inch sides to 375F. Drop balls in to cover about half of the surface of the oil and cook until dark golden brown. Use a spider or slotted spoon to turn them regularly; they will puff up while cooking. Remove when cooked to a tray covered with paper towels and drain well. This should make at least five batches, so be patient.
- When all of the fritters are cooked, heat the honey, lemon juice, and zest together in a wide 6- to 8-quart saucepan until quite warm, about 150F, and substantially thinner. Add the fritters and stir carefully until well coated. Remove from the heat and allow to cool 5 minutes in pan, stirring regularly. Pour out onto a large serving tray in the form of either a pyramid or a ring. Sprinkle with confectioners' sugar and any other choice of garnish. The fritters should last a week or as long as your guests allow.