Tiny Honey-Covered Fritters: Struffoli

• 3 1/2 cups all-purpose flour
• 6 eggs, plus 1 egg yolk
• 1 lemon, zested
• 1 orange, zested
• 1/2 teaspoon kosher salt
• 1 tablespoon limoncello
• 4 cups canola oil, for frying
• 2 cups honey
• 1 lemon, zested and juiced
• Confectioners' sugar, for dusting
• Candied orange or lemon peel or sprinkles, for garnish, optional

1. In a mixer bowl, combine the flour, egg yolks, eggs, zests, salt, and limoncello and mix well to form a firm dough, 8 to 10 minutes.
2. Refrigerate for 30 minutes.
3. When the dough has rested, remove from refrigerator and cut into golf ball-size pieces.
4. Roll each golf ball into a 1/2-inch-thick dowel and cut each dowel into 1/2-inch pieces.
5. Roll each piece between palms into a ball.
6. Repeat with the remaining dough.
7. Heat the oil in 12 to 14-inch skillet with at least 3-inch sides to 375 degrees F. Drop balls into cover about half of the surface of the oil and cook until dark golden brown.
8. Use a spider or slotted spoon to turn them regularly; they will puff up while cooking.
9. When cooked, remove to a tray covered with paper towels and drain well.
10. This should make at least 5 batches, so be patient.
11. When all of the struffoli are cooked, heat the honey, lemon juice, and zest together in a wide 6 to 8-quart saucepan until quite warm, about 150 degrees F, and substantially thinner.
12. Add the struffoli and stir carefully until well coated.
13. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly.
14. Pour out onto a large serving tray in the form of either a pyramid or a ring.
15. Sprinkle with confectioners' sugar and any other choice of garnish.
16. The struffoli should last a week or as long as your guests allow.

flour, eggs, lemon, orange, kosher salt, limoncello, canola oil, honey, lemon, confectioners, lemon

Taken from www.foodnetwork.com/recipes/tiny-honey-covered-fritters-struffoli-recipe.html (may not work)