STRUFOLI
Steps:
- Beat eggs in large mixing bowl. Add all dry ingredients. Mix with your clean, bare hands until dough forms a ball. With floured rolling pin, roll dough onto a well-floured surface to 1/2" thick. This takes some effort! Using butterknife, slice into 1/2" grid. Allowing dough to dry for an hour or so makes the next step easier. Heat oil in dutch oven on medium heat. Transfer dough pieces into oil, lowering with a slotted spoon. Deep fry one spoonful at a time. Make sure to flip each piece to cook evenly. Cook until pieces are light golden brown, then use slotted spoon to transfer to a brown paper bag from the grocery store. Repeat, one spoonful at a time, until all the fried dough is in the bag. The brown bags will absorb the excess grease from the strufoli. My mom used to do the frying while I would shake the bags. Then, transfer to a new brown bag and repeat. Store strufoli in bags, preferably near a radiator, for at least 24 hours with regular shaking to keep well mixed. Change bags as they show oil stains on the outside. Finally, heat honey and vanilla in a large pot over low/med heat. When melted, add strufoli and stir with wooden spoon to coat evenly. Pile into a bowl, including all the honey. Sprinkle with non-pareils. Cover with foil.
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