In a medium sized bowl whisk together the eggs, sugar, oil, vanilla extract, grappa and milk.
Stir in the salt, baking powder, 3 cups of the flour and the remaining 1/4 cup of flour only as much as you need to achieve a soft malleable dough.
Transfer the dough to a lightly floured work surface and with floured hands knead lightly for a minute.
Cover the dough with plastic wrap and allow to rest for a 1/2 hour.
Cut off small pieces of dough at a time and roll out into 1/2 inch thick ropes. If the dough feels sticky, dust your hands lightly with flour.
Cut the ropes into small pieces the size of a hazelnut and shape into round balls with your hands.
Transfer the shaped balls to parchment lined cookie sheets and repeat with the remaining dough. (you'll need 2 parchment lined cookie sheets)
Fill a large and heavy deep sauce pot with oil, reaching about 2 inches high in the pot.
Heat the oil over medium high heat to about 350 degrees F. Use a candy thermometer for accuracy.
Fill a spider ladle or skimmer ladle with the pieces of dough and then using the ladle gently lower it into the hot oil.
Fry until golden brown for about 1 1/2 to 2 minutes, then transfer onto a paper lined tray to drain.
Repeat with the remaining pieces of dough. I fried the tiny balls in 3 batches)
In a separate large frying pan, heat the honey to a gentle simmer over low heat.
Add the lemon peel, stir and turn off the heat.
Add all the fried struffoli to the warmed honey and gently stir till the fried balls are evenly coated.
Arrange the honey balls on a serving plater and pour any remaining honey mixture over the struffoli.
Top with sprinkles of your choice and serve slightly warm or cooled off, allowing your guests to pluck the little morsels with their hands