CICCITIELLI (Calabrian Honey and Anise Fritters)


These delicious honey-covered fritters are traditionally prepared in Calabria around Christmas time.

 

 

 

INGREDIENTS:

  • 2 lb all-purpose flour
  • 10 eggs
  • 5 oz sugar
  • 5 oz butter
  • 2 half cups anise liqueur
  • 10 oz honey
  • ½ cup water
  • 1 package baking powder
  • frying oil to taste
  • 1 pinch salt

 

METHOD

In a large bowl, mix together seven whole eggs, three egg yolks, sugar, butter, anise liqueur and a pinch of salt.

Once well mixed, add the baking powder and slowly pour in the flour, stirring continuously until you have a smooth, yet firm dough.

Cover and let the dough rest for an hour.

Then, roll out the rough until ½ inch thick.

Cut out little stars, circles, sticks or any form you prefer.

Fry the ciccitielli a few at a time in a pan of boiling oil.

Make sure the dough is completely covered by the oil.

Once golden brown, remove the fritters using a slotted spoon and place them on a plate lined with papery towels.

 

Once all of the dough has been fried, melt the honey in a pot with ½ cup water.

Let boil for 10 minutes, then remove the pot from the heat.

Add the fritters and stir carefully.

Place the honey-covered fritters on a plate and serve immediately or at room temperature.

 

 

Source and picture: Academia Barilla

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