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Recipe courtesy of Mario Batali Holiday Food.
also check: Ristorante Babbo in NY

These little fritters are the most beloved item on the Christmas table. Traditionally they are made several days before Christmas Eve and given to guests throughout the week, often presented in a golden horn of plenty made from bread dough. At my restaurant Babbo we place them on the center table so guests can help themselves on the way out. - Mario Batali

Ingredients:

3 1/2 cups all-purpose flour 
6 egg yolks 
6 eggs 
Grated zest of 1 lemon and 1 orange 
1/2 teaspoon kosher salt 
1 tablespoon limoncello 
4 cups canola oil, for frying 
2 cups honey 
Juice and zest of 1 lemon 
Confectioners sugar, for dusting 
Candied orange or lemon peel or sprinkles, for garnish (optional) 

Preparation instructions:

In a mixer bowl, combine the flour, egg yolks, egg, zests, salt, and limoncello and mix well to form a firm dough, 8 to 10 minutes. Refrigerate for 30 minutes. When the dough has rested, remove from fridge and cut into golf ball-size pieces. Roll each golf ball into a 1/2-inch-thick dowel and cut each dowel into 1/2-inch pieces. Roll each piece between palms into a ball. Repeat with the remaining dough. 

Heat the oil in a 12- to 14-inch skillet with at least 3-inch sides to 375 degrees F. Drop balls in to cover about half of the surface of the oil and cook until dark golden brown. Use a spider or slotted spoon to turn them regularly; they will puff up while cooking. Remove when cooked to a tray covered with paper towels and drain well. This should make at least five batches, so be patient. 

When all of the struffoli are cooked, heat the honey, lemon juice, and zest together in a wide 6- to 8-quart saucepan until quite warm, about 150 degrees F, and substantially thinner. Add the struffoli and stir carefully until well coated. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly. 

Pour out onto a large serving tray in the form of either a pyramid or a ring. Sprinkle with confectioners sugar and any other choice of garnish. The struffoli should last a week or as long as your guests allow. 

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Note: Limoncello is an Italian liqueur; follow this recipe to make it yourself.

Soak the zest of 5 lemons in 2 cups whole grain alcohol for 3 days. (If you can't find the alcohol, use 100 Proof vodka and reduce the water to 1 cup.) Make a simple syrup by heating 2 cups of water and 1-1/2 cups sugar. Mix together and strain out the lemon peels. Keep in the freezer. Enjoy!

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alternate Struffoli recipe from Deborah Mele

6 Egg Yolks

Zest Of 1 Lemon

1 Tablespoon Vanilla Extract, Or Flavored Liqueur Of Choice

3 Cups All-Purpose Flour

Pinch Of Salt

Oil For Frying

2 Cups Honey

Juice Of 1 Lemon

To Garnish:

Candied Sprinkles or Powdered Sugar 

In a large bowl, combine flour, egg yolks, zest, salt, and vanilla. Knead to form a firm dough, about 8-10 minutes. Cover with plastic wrap and refrigerate for 30 minutes. To shape, pinch off small pieces and roll into logs about the width of your finger. Cut these logs into 1/2 inch pieces and roll each into a ball shape. Continue shaping in this manner until you have used up all your dough. Heat your oil to 375 degrees F in a heavy pot, and fry 6 or so balls at a time until golden brown. Drain on paper towels. 

Once all your struffoli are cooked, heat the honey with the lemon juice in a wide saucepan. Add the struffoli and carefully stir until the struffoli are well coated. Cool 5 minutes and then place on a large platter in the shape of a pyramid or a ring. Sprinkle with the candies sprinkles or powdered sugar and serve.

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