8 eggs 8 T of milk 8 T of extra-virgin olive oil 8 T of sugar 16 T of flour 1 glass of mistral (an anise liqueur) or rum grated peel of one lemon 1 t. baking powder vanilla (optional) honey alchermes (a red liqueur of Persian origin of spices, rosewater, anice) – if you cannot find, try substituting with Marsala) Mix together all ingredients except honey and alchermes – con energia! – until forming a well-mixed batter. Add flour as needed of additional milk if needed. Let rest an hour. Put enough sunflower seed or other vegetable oil in saucepan for frying.
Drop tablespoonfuls of the batter into boiling oil. Remove when each strufolo is golden, placing on paper towel so as to absorb the oil. When all the strufoli have been fried, drip honey over them or splash with alchermes.
Note: Years ago, pig lard was used for frying, ie, an animal fat, thus making the strufoli not suitable for consumption after the begining of Lent.
A tip for frying: keep flame low as frying starts, raising the heat gradually and reaching maximum heat just before removing the struoli from the oil.