Italian Fried Knots

These Italian fried knots show up on cookie trays at every Italian-American Christmas and Easter celebration. Thin strips of a simple egg dough get tied into little knots, fried until golden and crispy, then dipped in a warm honey glaze and showered with rainbow non-pareils.

The dough needs to rest for a full hour after mixing. This relaxes the gluten so the strips roll thin without snapping back, and the fried knots come out tender inside instead of tough and chewy.

Roll the dough as thin as you can manage. Thick strips puff up too much during frying and end up doughy in the center. Thin strips fry quickly and develop that signature light, crispy crunch.

Kitchen Tips

• Fry in small batches so the oil temperature stays consistent. Overcrowding drops the temperature and gives you greasy, soggy knots.
• The honey glaze should be warm, not hot. If it’s too hot, it slides right off. Slightly cooled glaze sticks and sets with a glossy sheen.
• Tie the knots loosely. They tighten as they fry, and a too-tight knot stays raw in the center.
• Sprinkle the non-pareils immediately after dipping while the glaze is still tacky.

Variations

• Drizzle with melted chocolate instead of honey glaze for a modern twist.
• Dust with powdered sugar and cinnamon instead of the honey dip for a simpler finish.
• Add a teaspoon of lemon or orange zest to the dough for a citrus note.