Ingredients for 2 people
1 1/2 tsp granulated sugar
1/2 tsp grated lemon peel
1/2 tsp vanilla extract
1/4 tsp salt
1 1/4 cup all-purpose flour, divided
16 oz oil for frying*
3/4 cup honey
Nonpareils for sprinkling
Lightly beat eggs in a mixing bowl. Add sugar, lemon peel, vanilla extract, salt, and 1 cup of the flour and stir until combined.
Flour a work surface and turn out dough onto it. Knead in remaining 1/4 cup of flour. The dough should only be mildly sticky – not too much. If it’s too sticky to handle, add additional flour 1 tbsp at a time until it reaches the desired consistency.
Using a paring knife, cut dough into 10 equally-sized sections. Roll each section into a long, thin cylinder about 1/2″-thick, and slice them into approximately 1/2″-wide pieces.
Add oil to a pot with tall sides (about 3-qt. capacity) and place over medium heat on the stovetop. Once oil reaches 375°F, add about one-third of the dough balls and allow them to fry for a few minutes, until they turn golden-brown. Remove the struffoli from the oil and place on a plate lined with paper towels to absorb excess oil.
Continue with the remaining two batches, placing a layer or two of paper towels between batches. Let struffoli cool, and then place them in a bowl.
Heat honey in a small saucepan until it’s warmed and easily pourable. Pour warmed honey over top of the struffoli and stir to evenly coat.
Arrange struffoli on a plate in a big mound and sprinkle nonpareils over top. Allow to cool and serve at room temperature. Store in an airtight container at room temperature.
The wine pairing