Grandmom Irene Zippilli’s Gluten Free Honey Balls- A Christmas Tradition!
2- Cups Bob’s Red Mill 1 to 1 Gluten Free Flour, plus you may need a little more for rolling
3- Tablespoon Canola Oil- Plus more for frying
3- Tablespoon Sugar
1/2 to 1 Cup of Honey or more to your taste
Mix all ingredients and kneed on a cutting board until a soft dough forms. (I use my glass cutting board.) Roll long “logs” about the size of a pencil and cut into small “pea size” pieces.
Fry in a small amount of canola oil, just enough to cover the bottom of the pan, and the cut pieces, until golden brown then drain on paper towels.
It is best to have two people… one cutting the pieces and the other frying as they cook quickly and have to be removed from the oil and drained on a paper towel.
When all the pieces are fried put them in a clean bowl and pour on 1/2 to 1 cup of honey, or more if you like. I cover the bowl with saran wrap, and foil, and let sit out until ready to serve. To serve put about 1 teaspoon of Honey Balls into a small paper cup and sprinkle with multi-colored nonpareils.
***NOTE: If I am by myself I cut all the pieces first and sprinkle them with just a tiny bit of flour and toss them so they don’t stick together before I fry them. I place all the cut, lightly floured pieces, on 2 plates until I am ready to fry. If the oil gets funny because of the extra flour I will drain that oil about half way through the batches and put fresh oil to finish the rest of them. ENJOY!!!
*Recipe is the same with non-gluten free flour.