Manicottes au Miel Maison
These rosette-shaped fritters can be seen these days in bakeries all over Paris. Variously called fijuelas (Moroccan) and zeppole (Italian), they are a special-occasion food for happy celebrations, especially Rosh Hashanah. I tasted them at a wedding ceremony recently. Although they look difficult to make, they are quite easy.
Recipe information
Yield
about 10 manicottes
Ingredients
Preparation
Step 1
To make the sugar-and-honey syrup, put the sugar in a small heavy saucepan with 4 cups water. Bring to a boil, and add the lemon juice. Lower the heat, and simmer for 20 minutes, uncovered. Stir in the honey and the vanilla. Set aside.
Step 2
To make the dough, put the flour, eggs, and a pinch of salt in a small mixing bowl, and knead with your hands until the dough can be formed into a ball. You can also use a food processor. Divide the dough in half, and cover with a towel. Let rest for at least 15 minutes.
Step 3
Roll out the dough as thin as possible, less than 1/8 inch thick. Using a sharp knife or a pizza cutter, cut the dough into long strips, about 1 inch by 12 inches.
Step 4
Pour about 4 inches of oil into a heavy pot and heat to 375 degrees.
Step 5
Wrap each strip of dough carefully and loosely around three fingers into a spiral, keeping the center ring very wide and very loose. Carefully slip the dough off your fingers and into the hot vegetable oil, turning with tongs for a few minutes as the dough cooks. The tongs will help keep the round shape. First the ring will puff up like a rose, and then it will start to turn golden. Once it is golden, carefully remove from the oil and drain on paper towels. Repeat with the rest of the dough, one strip at a time.
Step 6
Put the warm fritters on a serving plate, and spoon the syrup over all. Serve warm.
