Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Spiral Fritters with Honey 4.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen These fanciful spirals of fried dough, a take on Greek thiples, are crisp and sweet through and through. They're all the more enticing when topped with cinnamon, walnuts, and an immoderate dose of honey. Ingredients 4 ½ cups all-purpose flour, plus more as needed and for surface 1 teaspoon baking powder 2 tablespoons sugar 1 teaspoon coarse salt 4 large eggs ¼ cup plus 2 tablespoons ouzo 2 tablespoons extra-virgin olive oil ⅔ cup fresh orange juice 6 cups plus 2 tablespoons orange-blossom or other mild honey Vegetable oil (about 4 cups), for frying 2 tablespoons ground cinnamon 1 cup walnuts, lightly toasted and chopped Directions Place flour, baking powder, sugar, and salt in a large bowl; whisk to combine. Make a well in center, and add eggs, ouzo, olive oil, orange juice, and 2 tablespoons honey. Lightly mix with a fork until dough is smooth and no longer sticky. (Add more flour if needed.) Turn dough out onto a lightly floured surface. Knead until dough is smooth, 10 to 15 minutes. (Alternatively, fit a mixer with a dough hook, and knead 8 to 10 minutes.) Cover dough with plastic, and let stand 30 to 60 minutes. Divide dough into 8 pieces. Using a rolling pin, flatten 1 piece, rolling from the center outward, easing the pressure when the pin is close to the edge, until slightly thinner than the widest setting on a pasta machine. Dust lightly with flour, then feed through a pasta machine on the widest setting (#1), supporting both ends of the sheet with your palms to keep it flat; repeat twice. Turn dial to next narrower setting. Pass dough through twice. Continue to roll dough twice through each ever-finer setting, until thin (#5). Repeat with rest of pieces. With a fluted pastry cutting wheel, cut each sheet of dough into strips that are 20 inches long and 1 inch wide. Heat vegetable oil in a medium saucepan until it registers 350 degrees. Wrap end of 1 strip of dough around index and middle fingers, pinching end to create a loop of dough with a long tail. Wrap tail around 3 fingers, then around 4 fingers. Pinch end against spiral. Gently drop spiral into hot oil, and cook, turning once, until golden brown and puffed, about 2 minutes. Transfer to paper towels to drain. Repeat. Transfer fritters to a serving dish, and pour remaining 6 cups honey generously over top. Sprinkle with cinnamon and walnuts. Serve warm or at room temperature. Cook's Notes Store honey at room temperature for up to 2 years. If it no longer flows freely, place the bottle in warm water; the gentle heat will return the honey to a liquid state. Rate it Print