Holiday Recipe: Honey Strufoli
Gravy Chef Tony Fusco, 29, lives in Raleigh and remembers when his mother used to make Honey Strufoli every Christmas. It’s a tradition he continues for his holiday meal.
½ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon iodized salt
1 teaspoon vanilla extract
¼ cup canola oil
3 cups honey
Zest and juice of one lemon
1 cup granulated sugar
In a mixing bowl, combine all of the dry ingredients.
Make a well in the center of the dry ingredients, add the wet ingredients and begin to incorporate. Work the dough with your hands for about 10 to 15 minutes until it is firm and smooth.
Roll out the dough into logs and cut into ½-inch by ½-inch balls.
Cook in a deep-fat fryer for 2 minutes at 350 degrees or until the dough is cooked on the inside. (If you don’t have a fryer, add 3-4 inches of frying oil to a skillet, bring the oil up to temperature and cook for 2 minutes or until dough is cooked on the inside.)
In a sauté pan, heat up the honey mixture.
Toss the strufoli in the honey mixture and place on a sheet tray with parchment paper to cool down. Serve at room temperature.