instructions In a mixer bowl, combine the flour, eggs, egg yolk, zests, salt and limoncello and mix well to form a firm dough, 8 to 10 minutes. When the dough is rested, remove from fridge and cut into golf ball-size pieces. Roll each golf ball into a 1/2-inch-thick dowel and cut each dowel into 1/2-inch pieces. Roll each piece between palms into a ball. Repeat with the remaining dough.
ingredients 4 cups Canola Oil (for frying)
instructions Heat the oil in a 12- to 14-inch skillet with at least 3-inch sides to 375F. Drop balls in to cover about half of the surface of the oil and cook until dark golden brown. Use a spider or slotted spoon to turn them regularly; they will puff up while cooking. Remove when cooked to a tray covered with paper towels and drain well. This should make at least five batches, so be patient.
instructions When all of the fritters are cooked, heat the honey, lemon juice, and zest together in a wide 6- to 8-quart saucepan until quite warm, about 150F, and substantially thinner. Add the fritters and stir carefully until well coated. Remove from the heat and allow to cool 5 minutes in pan, stirring regularly. Pour out onto a large serving tray in the form of either a pyramid or a ring. Sprinkle with confectioners' sugar and any other choice of garnish. The fritters should last a week or as long as your guests allow.