STRUFFOLI - (HONEY BALLS)

As I mentioned in my previous post, I am including some recipes that are not related to baking that I thought you might like. Growing up in an Italian family in New York it would not have been Christmas without Struffoli. For those of you who are not familiar with them, let me introduce you. They are small honey balls that are fried and are just yummy. I guess you can bake the dough, but they really wouldn't be the same without the deep frying. Living in Atlanta, if you want to have these little treasures you really need to make them yourself. Many Christmas's ago, my Mom and I just didn't have the time to make them. So we went to an Italian deli here in Atlanta to purchase them. They looked good all piled high on a plate so we said let's get them. Big mistake. They were like hockey pucks. Hard as a rock. When making Struffoli that could be a problem. But I always remember my Mom's and aunts were so delicious. I just couldn't wait to dig my fingers into that pretty mound. This recipe, I believe, is very similar to theirs. I hope you give them a try. I posted this recipe on my Italian blog, but I know many of you do not follow that blog so I thought I would post it here too. Let me know what you think and if you do make Struffoli is your recipe similar. If any of you would like to follow my Italian Blog too just click here. I plan to post lots of new recipes but I do have some recipes posted that you might enjoy.

1 c. all-purpose flour (more if needed)
1/4 tsp. salt
2 lg. eggs
1/2 tsp. grated lemon or orange zest
Vegetable oil for frying
1 c. honey
Multicolored candy sprinkles, diced candied orange peel, candied cherries or toasted sliced almonds (I just like to use the candy sprinkles)

In a large bowl, combine the 1 cup flour and salt. Add the eggs and zest and stir until well blended. Turn the dough out onto a lightly floured board and knead until smooth. Add a little more flour if the dough seems sticky. Shape the dough into a ball, cover with an overturned bowl and let rest for 30 minutes.
Cut the dough into 1/2-inch slices. Roll each slice between your palms into a 1/2-inch thick rope and cut the rope into 1/2-inch nuggets. If the dough feels sticky, use a tiny bit of flour to dust the board or your hands.
Pour about 1-inch oil into a wide heavy saucepan or a deep fryer. Heat the oil to 370 degrees or until a small bit of the dough dropped into the oil sizzles, swims rapidly round the pan, and turns golden brown. Slip just enough struffoli into the pan to fit without crowding. Cook, stirring once or twice with a slotted spoon, until crisp and evenly golden brown, 1 to 2 minutes. Remove with the slotted spoon and drain on paper towels. Continue with the remaining dough.
When the struffoli are all fried, gently heat the honey just to a simmer in a large saucepan. Remove from the heat; add the struffoli and toss well. Pile the struffoli on a plate. Decorate with multicolored sprinkles.