Struffoli (Neapolitan Honey Fritters)

• 300 g Plain flour
• 40 g Caster sugar
• 1 tsp Fine sea salt
• 2 tsp Dried orange zest
• 1 medium Lemon, unwaxed if possible
• 3 Egg, room temperature
• 1 liter Sunflower oil
• 250 g Honey
• 60 g Hazelnuts, toasted

1. Put the flour, caster sugar, fine sea salt and dried orange zest in a mixing bowl. Finely zest the lemon into the bowl, then whisk to combine.
2. Make a well in the centre and add the eggs. Mix with a fork, then knead briefly until you have a smooth, supple dough that is not sticky; if it feels dry, keep kneading for a minute to help it come together.
3. Cover the dough and let it rest at room temperature for 15 minutes. Meanwhile, finely chop the hazelnuts and set aside.
4. Divide the dough into 6 pieces and roll each into a thin rope, about the thickness of your little finger. Cut into small nuggets, then roll quickly between your palms to form small balls.
5. Pour the sunflower oil into a large pot and heat to 170°C (340°F). Fry the dough balls in batches for 3 to 4 minutes, stirring gently, until evenly golden and crisp. Lift out with a slotted spoon and drain in a sieve set over a bowl.
6. Warm the honey in a saucepan over low heat just until fluid, then tip the fried balls into a large bowl. Pour over the warm honey and toss until glossy and evenly coated.
7. Pile the struffoli into a mound on a serving plate. Sprinkle with the chopped hazelnuts and serve while the honey is still tacky.

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