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Honey Fritters

Posted by Robyn Lee, May 14, 2008 at 12:00 PM

The following recipe is from the May 14th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

In their Mediterranean cookbook Wine Bar Food, Cathy Mantuano and Tony Mantuano say that ring-shaped honey fritters are the typical fritters of southern Italy, where they're known as scalidi. They're meant to be eaten after being allowed to sit for a few days and soak in the honey.

Honey Fritters

- makes about 12 fritters -

Ingredients

12 large egg yolks
1 large egg
1 tablespoon unsalted butter, melted and cooled
1 1/3 cups all-purpose flour
1/4 teaspoon baking powder
1 1/2 teaspoons sugar
2 teaspoons anise or almond extract
2 quarts canola oil for deep-frying
2 cups honey

Procedure

1. In an electric mixer fitted with the paddle attachment, beat the egg yolks and egg on medium-high speed until thick and light in color, 15 minutes. Add the butter and beat for 1 minute. Meanwhile, in a separate bowl, whisk together the flour, baking powder, and sugar. Add half of the flour mixture and the extract to the egg mixture and mix well to combine. Add the remaining dry ingredients slowly and in small batches. Turn the dough out onto a floured board. The dough will be very sticky.

2. Lightly dust the dough with flour. Break off Ping Pong ball-size pieces and roll out into lO-inch strands. Pinch the ends together to form a ring. Repeat the process until all the dough is used.

3. To fry, heat the canola oil in a deep-fryer or heavy-bottomed pot to 335°F.

4. Fry the rings in the oil until golden brown, 1 to 2 minutes on each side. Drain on paper towels and let dry for 2 to 3 hours.

5. Heat the honey in a medium saucepan over medium-low heat until warm. While the honey heats, set a wire rack over a rimmed cookie sheet.

6. Spear a fritter with a fork and then dip it into the honey until well coated. Drain on the wire rack. Repeat with the remaining fritters. Once cooled, store in an airtight container at least overnight and up to 2 weeks before serving.

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