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1
Combine yeast and 1 teaspoon of the honey with warm water in a small bowl.
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2
Let sit until mixture starts to bubble, about 5 minutes.
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3
Meanwhile, in a large bowl, stir together flour, orange zest, and salt until combined.
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4
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on high until they are glossy and stiff, about 3 minutes; set aside.
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5
Make a well in the center of the flour mixture and add yeast mixture, olive oil, and orange flower water.
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6
Gently stir ingredients together until just incorporated.
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7
Carefully fold in whipped egg whites until just incorporated (be careful not to overmixthe batter will be slightly lumpy).
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8
Cover the bowl with a cloth and leave in a warm spot until contents look very frothy and have doubled in volume, about an hour.
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9
Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 360 degrees F over medium heat.
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10
Line a baking sheet with paper towels and set aside.
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11
Working in batches, drop rounded tablespoons of dough into hot oil.
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12
(Dont worry about making perfect spherescrunchy little tails trailing off the fritters are part of the fun.)
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13
Fry until honey-gold, turning as needed with tongs, about 3 to 4 minutes.
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14
Remove to the paper towellined baking sheet.
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15
Periodically skim any stray bits of dough out of oil.
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16
Repeat until all dough has been fried.
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17
Dust fritters generously with powdered sugar and assemble on a serving plate.
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18
Drizzle with remaining honey, scatter blood orange segments on top, and serve.
