These delicious honey-covered fritters are traditionally prepared in Calabria around Christmas time.
- 2 lb all-purpose flour
- 10 eggs
- 5 oz sugar
- 5 oz butter
- 2 half cups anise liqueur
- 10 oz honey
- ½ cup water
- 1 package baking powder
- frying oil to taste
- 1 pinch salt
In a large bowl, mix together seven whole eggs, three egg yolks, sugar, butter, anise liqueur and a pinch of salt.
Once well mixed, add the baking powder and slowly pour in the flour, stirring continuously until you have a smooth, yet firm dough.
Cover and let the dough rest for an hour.
Then, roll out the rough until ½ inch thick.
Cut out little stars, circles, sticks or any form you prefer.
Fry the ciccitielli a few at a time in a pan of boiling oil.
Make sure the dough is completely covered by the oil.
Once golden brown, remove the fritters using a slotted spoon and place them on a plate lined with papery towels.
Once all of the dough has been fried, melt the honey in a pot with ½ cup water.
Let boil for 10 minutes, then remove the pot from the heat.
Add the fritters and stir carefully.
Place the honey-covered fritters on a plate and serve immediately or at room temperature.
Source and picture: Academia Barilla