Teresa's Recipes
Pignoccata - Sicilian Honey Glazed Fritters
Pignoccata, a delightful Sicilian dessert, is a heavenly concoction of fried dough balls drenched in a tantalizingly sweet honey syrup imbued with the warmth of cinnamon and a zesty hint of lemon. This traditional dessert, with its roots in the Carnival festivities of Messina, will transport you to the sun-drenched, vibrant streets of Sicily with every bite. Its crispy exterior contrasts beautifully with its soft interior, all wrapped in a glossy, amber-hued syrup that is simply irresistible.
Ingredients
- 2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 2 Eggs
- 2 tablespoons, softened Unsalted butter
- 1/4 cup White wine
- Enough for deep frying Vegetable oil
- 1 cup Honey
- 1 tablespoon Lemon zest
- 1 teaspoon Cinnamon
Dietary Notes
- Servings: 6
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 15g
- Carbs: 75g
- Protein: 6g
- Sodium: 40mg
- Sugar: 50g
Instructions
- 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.
- Shape the dough into small, marble-sized balls.
- 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.
- 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.
- Add the fried dough balls to the honey syrup, stirring gently to ensure they are well coated.
- Remove from heat and let the Pignoccata cool before serving. The syrup will thicken upon cooling, further coating the fritters.
Tips
- For a modern twist, try adding a splash of Limoncello to the honey syrup for an extra lemony kick!
- You can shape the dough into other shapes like rings or twists before frying.