Calabrian Honey-Soaked Christmas Fritters

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Traditional Calabrian Christmas fritters from the Cosenza region of southern Italy, made with a simple enriched dough that is rolled paper-thin, fried until crisp, and immediately dipped into hot wildflower honey. The result is a sticky-sweet, ribbon-like treat with delicate citrus notes.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 62 gCarbs
• 1 gFiber
• 38 gSugar
• 6 gProtein
• 95 mgSodium
• 120 mgPotassium
• 40 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the dough

• 2 cups (250 g) all-purpose flour
• 2 large eggs
• 1/4 cup (50 g) granulated sugar
• 3 tbsp extra-virgin olive oil, plus more for frying
• 2 tbsp dry white wine or anisetta liqueur
• 1 tsp baking powder
• Finely grated zest of 1 lemon
• 1/4 tsp fine sea salt
• 2 to 3 tbsp warm water, as needed

For the honey syrup

• 1 cup (320 g) raw Calabrian wildflower honey
• 1/4 cup (60 ml) water
• 1 wide strip lemon peel
• 1 tbsp fresh lemon juice
• 1 tbsp chopped pistachios or candied orange peel, for finishing

Directions

1. In a large bowl, whisk the eggs, sugar, olive oil, wine, and lemon zest until smooth. Add the flour, baking powder, and salt, then mix and knead by hand for about 8 minutes, adding warm water a tablespoon at a time until you have a smooth, soft, elastic dough. Cover and rest at room temperature for 30 minutes.
2. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece paper-thin (about 1/16 inch or 1.5 mm) using a rolling pin or pasta machine. Cut into long ribbons about 1.5 inches wide and 6 inches long, or into diamond shapes.
3. Heat about 1.5 inches of olive oil in a deep skillet to 340 to 350°F (170 to 175°C). Fry the dough strips a few at a time, turning once, until pale golden and crisp, about 45 to 60 seconds per side. Transfer to a paper towel–lined tray.
4. While the fritters fry, make the syrup: combine the honey, water, lemon peel, and lemon juice in a wide saucepan. Bring to a gentle simmer over low heat and cook for 3 to 4 minutes until slightly thinned and syrupy; remove the lemon peel.
5. Working in small batches, dip each hot fritter into the warm honey syrup using tongs, turning to coat both sides. Let excess drip off, then arrange on a serving platter.
6. Repeat with remaining fritters, reheating the syrup gently if it thickens. Sprinkle generously with chopped pistachios or candied orange peel while still tacky. Serve warm, the same day, with any remaining honey syrup drizzled over the top.

Cook’s Notes

• Use authentic Calabrian wildflower honey (miele di Calabria) for the deepest, most aromatic flavor; orange blossom honey is a fine substitute.
• Roll the dough as thin as possible, almost translucent; thick ribbons will turn chewy rather than crisp.
• Keep the oil steady at 340 to 350°F; too cool and the fritters absorb oil, too hot and they brown before cooking through.
• For a softer, lighter crumb reminiscent of older village recipes, replace 2 tablespoons of the flour with 2 tablespoons of finely mashed boiled potato.
• Fritters are best eaten within a few hours of frying, but the dough can be made a day ahead and refrigerated, tightly wrapped.

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