Ingredients
For the dough
1 Kg. (about 2 pounds) flour
200 gr (about 7 ounces) sugar
100 g (about 3 1/2 ounces)lard
6 eggs
2 teaspoons baking powder
A pinch of salt
1 teaspoon anise extract (optional)
For deep frying
Lard
For decoration
Honey, warmed up (optional)
icing sugar or multi-colored sprinkles
Directions
o Work the dough ingredients into a fine malleable dough.
o Knead until the dough is smooth and glossy.
o Roll out the dough and then cut into donut-shaped rings -- about 2 inches (6 cm) wide.
o Heat up the lard.
o Fry the rings in the lard.
o Drain the rings on kitchen paper towels. Cool.
o Warm up some honey.
o Drizzle some honey on the rings (Optional.).
o Decorate with sprinkles (Optional.).
o Before serving dust with icing sugar (Optional).
Notes
Supposedly this is how cannariculi are done in the Basiticata region. As I got this information from Italian cooking internet sites, I can't be 100 per cent sure this is correct. In any case, these round-shaped fritters seem specific to this area.... Photo: Mary Melfi. | 
