Struffoli Italian Honey Balls are a specialty treat during the Christmas holidays. They’re deep fried morsels of dough which are then dipped in a lemon honey syrup and topped with festive sprinkles
One thing I can pretty much predict for this holiday season is definitely a white Christmas. Not that we’ve had a copious amount of snow in one snowfall. However, 5 centimetres or so of the white fluff every other day is certainly adding up. But no complaining here! I much rather prefer the snow to the frigid cold air that’s gripping us today.
However, and more importantly are these Struffoli or rather honey balls which will most certainly grace our table this holiday season.
Struffoli are teeny puffs of dough the size of a hazelnut and are deep fried till golden brown in colour. Then, they’re tossed in a warm honey and lemon syrup which the fritters lovingly soak up.
There’s a small amount of sugar in the dough itself and gets most of its sweetness from the warmed honey so do choose a good quality one.
I’ve added one of hubby’s fine grappas to the dough mixture but there are other great alternatives. You can use limoncello which would greatly compliment the lemon honey syrup. Rum or brandy are also wonderful choices.
How To Serve Struffoli
There are many ways you can be creative when serving up these morsels!
Dust off your favourite holiday platter and pile them up high. Add a generous sprinkle of some festive nonpareils and you’ll have the appearance of a Christmas tree.
Or shape into a Christmas wreath. Simply grease a tall glass and place it in the centre of your serving plater and spoon handfuls of the honey balls around the glass. Decorate with candied red and green cherries, sprinkles and allow to set an hour or so then remove the glass.
About Struffoli
Struffoli are deep fried, honey drenched little morsels from Naples and are a typical Christmas time treat. Its history dates back to the 8th century when the Greeks colonized the southern Italian peninsula.
As with most Italian foods, these Struffoli are similar to other treats from different regions in Italy and go by different names.
In Abbruzzo, Le Marche and in Umbria they’re called Cicerchiata. In Basilica…Cicirata and in Calabria they’re known by Turtiddi.
Whatever name you may call them we can certainly agree that they’re fun to make, yummy and extremely addictive!
Happy Baking!
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
Struffoli Italian Honey Balls
Struffoli Italian Honey Balls are deep fried morsels of dough which are then dipped in a lemon honey syrup and topped with festive sprinkles.
Ingredients
- 3 large eggs
- 2 tablespoons sugar
- 2 tablespoons oil I used canola
- 1 teaspoon pure vanilla extract
- 2 tablespoons grappa limoncello or rum are also good choices
- 1/2 cup milk
- 1/8 teaspoon fine sea salt
- 1 teaspoon baking powder
- 3 1/4 cups all purpose flour approximately
- vegetable oil for deep frying
Honey Mixture
- 1 cup honey
- grated zest of a lemon
- sprinkles of your choice
Instructions
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In a medium sized bowl whisk together the eggs, sugar, oil, vanilla extract, grappa and milk.
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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.
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Transfer the dough to a lightly floured work surface and with floured hands knead lightly for a minute.
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Cover the dough with plastic wrap and allow to rest for a 1/2 hour.
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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.
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Cut the ropes into small pieces the size of a hazelnut and shape into round balls with your hands.
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Transfer the shaped balls to parchment lined cookie sheets and repeat with the remaining dough. (you'll need 2 parchment lined cookie sheets)
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Fill a large and heavy deep sauce pot with oil, reaching about 2 inches high in the pot.
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Heat the oil over medium high heat to about 350 degrees F. Use a candy thermometer for accuracy.
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Fill a spider ladle or skimmer ladle with the pieces of dough and then using the ladle gently lower it into the hot oil.
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Fry until golden brown for about 1 1/2 to 2 minutes, then transfer onto a paper lined tray to drain.
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Repeat with the remaining pieces of dough. I fried the tiny balls in 3 batches)
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In a separate large frying pan, heat the honey to a gentle simmer over low heat.
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Add the lemon peel, stir and turn off the heat.
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Add all the fried struffoli to the warmed honey and gently stir till the fried balls are evenly coated.
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Arrange the honey balls on a serving plater and pour any remaining honey mixture over the struffoli.
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Top with sprinkles of your choice and serve slightly warm or cooled off, allowing your guests to pluck the little morsels with their hands
Recipe Notes
Add your own touch by garnishing with your own choice of festive sprinkles, candied cherries or even roasted hazelnuts!
Store the struffoli covered at room temperature and enjoy within 3 days...if they last that long!
We have these in Greece—they’re called ‘loukoumades’. Delicious 😋
Yes I’ve heard of loukoumades but I’ve never tried them. I’m sure their delicious…I love all Greek sweets!
Wow! They look so delicious Marisa! Yum… 🙂
Thanks Lili, I thoroughly enjoy making these and they’re so addictive too!
Wow! Gorgeous honey balls!! These photos have stirred my cravings. 🙂
Thanks Megala! We’ve thoroughly enjoyed ourselves gorging on these sweet treats.
I’ve made these for Christmas before. Very yummy.
Yes very yummy and quite fun to make as well!
Oh. My. Gosh. I want to try some right now! Almost lunch time and I could start by dessert 🙂
Melanie I’ve been known to start with dessert on quite a few occasions…these would test anyone’s willpower!
Wow! Have never had these, but they look stunning. I am addicted to honey so it’s nice that you’re offering a way to make it into a lovely treat. Thx for sharing – and the clear instructions!
Thanks Diane! Honey treats are synonymous with Christmas on my husbands side of the family…my mother-in-law made the best fritters with honey! I so wish I had her recipes!
These little morsels look just amazing, Marissa! What a perfect festive treat, and I also love those pans!
Thanks Colleen! These pans were such a wonderful find at Homesense and just perfect to showcase these festive honey balls. Makes eating the struffoli that much more enjoyable!
How cute are these Struffoli, Marissa and your serving plates are adorable, too. I can imagine that these little morsels are fun to make. Thanks for sharing – it looks like a winner.
Half the fun of making these is plating them in various different shapes and these pans were certainly put to good use. Thanks so much Denise!
These look amazing! Just like my gram used to make!! Wonderful!
Grandmothers make the very best treats don’t they? And especially around the holidays…thanks so much Annie!
Oh yum! It’s time for struffoli. Your photos have me drooling for them.
Yes it’s definitely that special time of the year when platters of these are served and devoured! I’m glad the photos did them justice. Thanks Linda!
These sound like a perfect decadent treat for the holidays! And I know I said this on Instagram, but I love those little cast iron pans! Great recipe Marisa!
I loving these cast iron pans as well! I’m thinking they’ll make cute holiday pancakes and they double up as a serving tray for yummy struffoli. Thanks Leanne!
They are the most traditional Christmas dessert on an Italian table. I love them, their fragrance, texture and mild sweetness. Plus, they look so so pretty any way you want to shape them. Love your presentation, Marisa!!
Thanks so much! I so love these sweet traditions during Christmas time and find it extremely important to continue them as they bring about so many fond memories! Delicious ones!
Can you fry the balls two days before and then do the honey and other garnishes later?
So I would definitely fry a day before serving and toss with honey mixture. Then day of serving toss again to redistribute the honey and top with sprinkles.
Can you make these in steps. I prepared the dough and would like to fry the same day and let cool and wrap in plastic or covered bowl and then do the honey and rest of the steps 1 or 2 days later. Would that be ok?
Diane I would suggest you honey coat them soon after you fry them because the warmth of the fried dough will soak up the honey mixture much better. If serving the following day you’ll notice some of the honey will settle at the bottom of the plate…I simply scoop it up with a spoon and pour it back over the struffoli and then add the sprinkles at this point. Keep in mind that if you sprinkle the tops too soon like a day ahead, your struffoli might have coloured stains from the sprinkles. Hope this helps!