I will add our family's recipe to this thread, as promised here:
2 cups sugar
3/4 cup vegetable oil
1/4 cup sherry
2 Tablespoons baking powder
about 8 cups of flour, plus more for working with dough
1 1/2 Teaspoons salt
1 qt canola or peanut oil for frying
about 5 cups honey
1 or 2 oranges
Mix all ingredients together, adding flour to make a smooth dough (add 7 cups then keep adding the last cup until the dough is sticky but smooth). Refrigerate overnight.
Spread flour on work surface and coat hands with flour. Roll dough in hands to make long snakes and cut into pieces using a floured knife. The snakes should be about 1/4 to 1/3 inch in diameter so that the pieces are 1/4 to 1/3 inch.
Deep fry at 365' until golden brown and crispy. Cool.
Glaze: For each 3 cups of strufoli heat in a large saucepan 1 cup of honey, 3 Tablespoons granulated sugar, grated orange peel to taste.
Toss strufoli in hot honey mixture and put on serving
plates. Sprinkle with colored sprinkles. Cool. We like them
cold so we refrigerate them.
I just read roxlet's recipe above and Batali's. Our dough is definitely sticky! Limoncello is a nice idea, but I really like the sherry in our dough.
Rather than rolling it out and cutting strips, we grab balls of dough and roll it between hands into snakes, then cut. Roxlet describes the frying process well. We usually fry about one dinner plate full of strufoli at a time, it takes a while. When they float to the top of the oil you have to turn them with the slotted spoon so they brown evenly. Try not to get too much flour into the oil or it gets brown and foamy. Like I mentioned, we always refrigerate ours, but perhaps they remain more crisp if you don't.
Strufoli couldn't be easier and are fun to make with children. I use a food processor to mix the dough, but you can also do it by hand. In either case, you have to knead the dough by hand.
2 cups of flour
pinch of salt
3 eggs beaten
Put the flour and salt in a food processor (or make a well in the flour and mix the eggs in). Mix until throughly incorporated and knead the dough until it is silky. It should not be sticky. Let it rest to relax the gluten. Roll the dough out as thinly as you can (1/2"), cut it into narrow strips, and roll these strips into ropes a little thicker than a pencil. cut into small pieces, and make sure that the pieces don't stick to each other by sprinkling flour over them. When all the pieces are cut, heat anout 4 inches of oil in a deep pot. (Crisco is most "authentic" but with all the trans fat hooha, use corn oil or any other bland oil.) Test for heat by dropping one of the pieces in. It should drop to the bottom and then rise and brown fairly quickly. Remember that the temperature will drop when more pieces are dropped in the oil, so try to keep the temperature constant by raising and lowering the flame as needed. When the pieces are all golden brown, use a slotted spoon to remove to a bowl that has paper towels in it, and drain the pieces, always having the paper towels on top for the next batch to be taken out of the fryer. Continue until all the pieces are cooked.
In another pot, heat 3/4c honey with 1/2 cup sugar and 1 tsp of cinnamon. When the sugar is completely melted, turn the flame off and add the struffoli. Turn the pieces in the mixure until all are coated with the honey. Sprinkle little sugar dots over the struffoli if desired. Mound on a plate, and dampen your hands to form the pile into a shape you like -- either a cone or a ring. Let cool. These are best the next day and should not be refrigerated.