Pignoccata - Sicilian Honey Glazed Fritters

Ingredients

All-purpose flour

2 cups

Granulated sugar

1/4 cup

Eggs

2

Unsalted butter

2 tablespoons, softened

White wine

1/4 cup

Vegetable oil

enough for deep frying

Honey

1 cup

Lemon zest

1 tablespoon

Cinnamon

1 teaspoon

Instructions

1. In a large bowl, combine the flour and sugar. Make a well in the center and add the eggs, softened butter, and white wine. Mix until a soft dough forms.
2. Shape the dough into small, marble-sized balls.
3. Heat the vegetable oil in a deep pot or deep-fryer to 375°F (190°C). Fry the dough balls in batches until they turn golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
4. In a separate saucepan, combine the honey, lemon zest, and cinnamon over medium heat. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes to allow the flavors to meld together.
5. Add the fried dough balls to the honey syrup, stirring gently to ensure they are well coated.
6. Remove from heat and let the Pignoccata cool before serving. The syrup will thicken upon cooling, further coating the fritters.