Strufoli di Carnevale

These yummy pastries are typically found in the region of Umbria, Italy during Carnevale. They resemble a sweet bread and are delicious served warm and drizzled with honey for morning tea!

                                         

Fried Carnevale pastries

3 large eggs

55g caster (super fine) sugar

Zest of 1lemon

2 tablespoons extra virgin olive oil

60ml rum

300g all purpose organic flour, sifted

Peanut oil or canola oil, for deep frying

Warm honey, to serve

Using an electric beater, beat the eggs and sugar for 8-10 minutes or until pale and fluffy. Add the lemon zest, olive oil and rum and mix well. Add the flour and mix until well combined.

Heat the oil in a large deep saucepan or deep-fryer to 165 C (315 F). Working in batches, use 2 spoons the form balks out of the batter an gently drop them into the hot oil. The secret is to keep the 

oil at a constant temperature or the batter will brown too fast. Deep-fry until crisp and golden, then drain on paper towels. Dust with icing sugar and drizzle with warm honey to serve.

Enjoy 

x Tracey