These are an elegant version that will take a bit more time to prepare. But we think they’re well worth the rave reviews you will undoubtedly get.
4 1/2 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
1/4 cup plus 2 tablespoons fruit liquor
2 tablespoon canola oil
2/3 cup orange juice
2 tablespoons honey
Canola oil (about 4 cups), for frying
6 cups honey
2 tablespoons ground cinnamon
1 cup slivered almonds, lightly toasted and chopped, optional
Place flour, baking powder, sugar, and salt in a large bowl; whisk to combine. Make a well in center, and add eggs, fruit liquor, 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 in an electric mixer until dough is smooth, 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 dough is as thin as possible. If you have a pasta machine this is very easily accomplished by running the dough through at a low setting.
With a fluted pastry cutting wheel, cut each sheet of dough into strips that are 20 inches long and 1 inch wide.
Heat canola oil in a medium saucepan until it registers 350 degrees F. Wrap end of 1 strip of dough around two fingers, pinching the end to create a flower-like spiral. 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 almonds. Serve warm or at room temperature.