Something you might not know about Southern Italy is that they love deep-frying their food. Deep-fried pizza? You got it. Battered seafood? It’d be rude not to. But one of the lesser-known (but dearly beloved) fried festive offerings are succulent honey-dipped balls called struffoli.
If you’re lucky enough to be in Rome this Christmas, you’re in for a treat. ‘Tis the season to try struffoli (fa-lalalala-la-la-la-la) and make these bite-size balls part of your Christmas tradition.
What is Struffoli?
Struffoli are small, deep-fried dough balls that are soft on the inside and crunchy on the outside. They are usually soaked in a rich, gooey syrup, sprinkled with cinnamon, and sometimes even topped off with orange rind – just for that extra bit of decadence.
How to Make Struffoli
Struffoli is ludicrously easy to make – as long as you’re happy to turn your kitchen into a friggitoria – and always goes down well with kids and adult kids alike. Here’s a simple Struffoli recipe for 4 people.
Struffoli Recipe for 4 People
Ingredients
- 1 1/3 cups of all-purpose flour (plus more for dusting).
- 3 tablespoons of unsalted butter.
- 2 large eggs.
- Zest of 1/2 orange and 1/2 lemon.
- 1/3 cup of honey for the syrup.
- 2 tablespoons of freshly squeezed orange juice.
- Traditional rainbow or holiday-coloured nonpareil sprinkles.
- Rapeseed oil (for frying)
Method
1. Make the dough. Combine 1 1/3 cups of all-purpose flour, 1/4 cup sugar, citrus zest, a pinch of kosher salt, and 1/2 teaspoon baking powder in a food processor. Pulse to mix. Add 3 tablespoons of butter and pulse until the mixture resembles coarse crumbs. Then add 2 eggs and 1/2 teaspoon vanilla extract. Pulse until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Roll into balls. Lightly dust a baking sheet and work surface with flour. Divide the dough into 6 pieces. Roll each piece into a rope about 1/2-inch thick and 8-10 inches long. Cut each rope into 1/2-inch pieces and roll each piece into a small ball. Place on the baking sheet.
3. Deep-fry the dough balls. Heat canola oil in a medium heavy-bottomed saucepan to 350°F (170°C). If you underheat the oil, your struffoli will be oil-logged; if the temperature is too high you run the risk of burning them. Line a baking sheet with paper towels, ready to put your struffoli on. Fry the dough balls in 3 batches. Carefully add the balls to the hot oil, stirring occasionally, and fry until golden brown, about 2 minutes. Use a slotted spoon to transfer them to the paper towels. Repeat with the remaining batches.
4. Toss in honey syrup. In a large skillet, heat 1/3 cup honey and 2 tablespoons of orange juice over medium heat until warm and syrupy. Add the fried dough balls and gently toss to coat evenly. Let cool in the skillet for 5 minutes.
5. Assemble the struffoli. Spray the outside of a small glass with cooking spray and place it in the center of a serving platter. Using a spoon, pile the coated dough balls around the glass to form a wreath shape. Drizzle any remaining honey syrup over the top and decorate with sprinkles. Let sit for 10 minutes. Carefully remove the glass before serving.
So there you have it! Buon appetito, buon natale (Happy Christmas) and enjoy these deep-friend dough balls of deliciousness.
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