Tiny Honey Covered Fritters
Instructions
First of all pour the flour into a bowl, make a well in the centre, then begin to add the ingredients: the eggs... the small glass of liqueur... the sugar... the orange and lemon zests... a pinch of salt and the butter. Now we can knead everything together.
After mixing all the ingredients inside the bowl, finish kneading the dough on a pastry board, until smooth and homogeneous... in this way. Now take a clean cloth, wrap the dough inside and let it rest for half an hour in a fresh place.
After the resting time, cut the dough into small sizes and roll them out into thin sticks, about as wide as a little finger, or even thinner if you prefer.
Now cut the sticks into many small pieces.
As you cut the dough into pieces, place them on a clean cloth, without overlapping. Then fill a saucepan with peanut oil, heat it without getting it too hot and pour the pieces of dough into it. The struffoli should become golden brown, not dark golden brown, so be careful with the cooking time, and as soon as they get light brown place them on kitchen paper to drain.
