by Heather Schmitt-Gonzalez / Friday, August 26, 2011
50 Women Game-Changers (in Food): #12 Lidia Bastianich - Struffoli
Please don't get all huffy if you love Lidia. Of course I believe in innocent until proven guilty...and I hope that it is simply tabloid fodder.
slightly adapted from Lidia's Italian-American Kitchen
4 c. all-purpose flour
1 Tbs. sugar
grated zest of ½ lemon
grated zest of ½ orange
pinch of salt
4 large eggs
2 Tbs. melted butter
1 tsp. vanilla
2 c. honey
½ c. sugar
⅓ c. water
oil, for frying
Divide into eight pieces. Roll each piece out into a ⅓" thick rope. Cut each rope into ⅓" sections. Lightly form each section into a ball the size of a marble. Or don't...you can leave them as-is.
Heat ~3" of oil in a deep pot to 350° F. I just guesstimate. It'll be all shimmery. Drop in a ball to test it. Once the oil is ready, fry balls about a quarter at a time (or as many as will fit in comfortably without crowding) for ~3 minutes, or until golden. Lift out with a strainer and place on a sheet tray lined with paper towels.
syrup: Put honey, sugar, and water in a pot wide enough to hold all of the struffoli. Bring to a boil over high heat. Syrup will foam up a LOT. Continue to cook until foam dies down and mixture becomes a shade darker, ~5-7 minutes. Remove from heat and immediately add all of the fried dough balls to the syrup. Remove them with a slotted spoon or skimmer and mound them on a serving plate, letting excess drip off first. Scatter as many sprinkles as you like over the top and eat! Will keep for several days loosely covered with plastic wrap.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.