This recipe is part of the traditional sweets of the Neapolitan tradition
In a large bowl, knead together: the flour mix, grated lemon and orange zest, corn seed oil, eggs, sugar and a pinch of salt.
Form a dough ball and let it rest for 2 hours
Make rolls with the dough and cut into cubes of about 1 cm.
Bring the oil to a boil in a pan and fry the Struffoli, then place them on parchment paper to drain.
In a large pot pour in the anise; when it starts to evaporate add the honey, and once it has melted add the Struffoli.
Pour the Struffoli onto trays with high edges and decorate with colored sprinkles.
Frying pan
Trays with high edges
They can also be stored for a week
Italia, Campania
