Frittelle dell'Immacolata

Method

1. In a bowl, combine water, crumbled fresh yeast, and sugar. Stir until the yeast and sugar dissolve.
2. Add the flour and begin kneading by hand. Press and slap the dough to remove all lumps and to work it well.
3. Cover the bowl with plastic wrap and let the dough rise until doubled in volume.
4. Heat oil for frying to 150–160 °C (300–320 °F). Dip a spoon in the hot oil, then use it to scoop and shape small frittelle and drop them into the oil. Alternatively, for more experienced cooks, shape the frittelle directly with greased hands.
5. Fry the frittelle for 3–4 minutes, turning occasionally with a utensil so they cook evenly on all sides. Drain on paper towels.
6. In a small saucepan, gently melt the honey over low heat. Add the lemon and mandarin zest. Let it simmer for 40–50 seconds.
7. Remove the saucepan from the heat and stir in the anise.
8. Dip or brush the fried frittelle with the honey glaze.
9. Finish by sprinkling colorful sprinkles (zuccherini colorati) over the glazed frittelle.