Best 6 Deep Fried Italian Honey Cookies Recipes

25 ITALIAN COOKIES LIKE GRANDMA MADE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep some Italian cookies in 30 minutes or less!

ITALIAN SFRAPPOLE FRIED COOKIES

Steps:

• Place the flour on a wooden board and make a well in the center.
• Break the eggs into the well and beat lightly with a fork.
• Add the butter, sugar, rum and wine and mix thoroughly with the eggs.
• Using your hands, gradually incorporate the flour, starting from the inside of the well.
• Work the dough into a ball.
• Cover and refrigerate for 20 to 25 minutes.
• Roll out the dough on a lightly floured surface until 1/4 inch thick.
• Using a pastry wheel or sharp knife, cut the dough into strips 3/4 inch wide and 6 or 7 inches long.
• Tie the strips in knots or pin in bows.
• Pour oil into a large saucepan or deep fryer until 2 inches deep.
• Heat the oil to 375°F.
• Using a slotted spoon, lower the bows a few at a time into the hot oil.
• Turn the bows while cooking.
• When golden brown on both sides, remove and drain on paper towels.
• Arrange the bows on a platter and dust with powdered sugar, or drizzle with some honey.
• Vogue Entertaining.

ITALIAN HOLIDAY COOKIES

Steps:

• In a bowl, combine sugar, lemon zest, vanilla and salt. Add eggs and 2 cups flour; mix well. Turn onto a floured surface and knead in remaining flour (dough will be soft). With a floured knife or scissors, cut into 20 pieces. With hands, roll each piece into pencil shapes. Cut "pencils" into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2 minutes per side or until golden brown. Drain on paper towels. Place in a large bowl. Heat honey to boiling; pour over cookies and mix well. With a slotted spoon, spoon onto a serving platter and slowly mound into a tree shape if desired. Decorate with candy sprinkles. Cool completely.

ITALIAN SPECIAL SWEET FRIED RAVIOLI COOKIES

Steps:

• Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
• In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
• In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
• On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
• Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

FRIED COOKIES

Steps:

• In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
• On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
• Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
• Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
• Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.

STRUFFOLI O CICERCHIATA (ITALIAN HONEY DOUGH BALLS)

Steps:

• Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
• Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
• Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
• Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
• Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.