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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.
