Neapolitan Struffoli Recipe – How to Make Italian Fried Honey Balls

This recipe for Neapolitan Struffoli is the perfect holiday dish! Struffoli, small balls of fried dough coated in sweet honey, are a beloved Italian Christmas dessert originating in Naples.

With their crispy exterior and soft, airy interior, these golden morsels are a favorite of Italian families.

Whether you have already tasted Struffoli or want to try something new, this easy-to-follow Struffoli recipe is sure to impress your family and friends.

Using simple ingredients such as flour, eggs and honey, you can recreate this Italian classic in your kitchen.

Plus, with vibrant sprinkles and candied fruit, Struffoli add a colorful and festive touch to the holiday dessert table.

SERVINGS:8-10

INGREDIENTS:

• 2 ¼ cups all-purpose flour (280 g)
• 3 large eggs
• 2 tablespoons sugar
• 2 tablespoons unsalted butter, softened
• 1 tablespoon anise liqueur (like Strega or Sambuca) or rum
• Zest of 1 lemon (about 1 teaspoon)
• Zest of 1 orange (about 1 teaspoon)
• Pinch of salt

For frying:

About 2 cups of vegetable oil (like sunflower or peanut oil)

For the honey glaze:

• 1 cup honey (240 ml)
• ¼ cup sugar (50 g)
• 2 tablespoons water

Optional Garnishes:

• Rainbow sprinkles (or any festive sprinkles)
• Candied fruit (like citron, cherries, or orange peel)

METHOD:

Prepare the dough:

In a large bowl, combine the flour, sugar, lemon zest, orange zest and a pinch of salt.

Make a well in the center, add the eggs, softened butter and liqueur (or rum).

Mix everything together to form a dough.
Knead the dough on a lightly floured surface for about 5 to 8 minutes, until smooth and elastic.

Cover the dough with a clean kitchen towel and let it rest for about 30 minutes.

Form the struffoli balls:

After the dough has rested, cut small portions and roll them into thin strings (about half an inch thick).

Cut the strings into small pieces, about the size of a chickpea. Roll each piece into a ball with your hands.

Fry the struffoli:

Heat vegetable oil in a deep frying pan or pot over medium heat (about 350°F/175°C).

Fry the struffoli in batches, being careful not to overcrowd the pan.

Fry until golden brown, about 2-3 minutes per batch. Stir occasionally to ensure even cooking.

Once golden brown, remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

Prepare the honey glaze:

In a separate saucepan, combine the honey, sugar and water over low heat.

Stir until the sugar dissolves and the mixture becomes a smooth syrup (about 5 minutes).

When the syrup is ready, remove it from the heat.

Coat the struffoli:

Transfer the fried struffoli to a large bowl.

Pour the hot honey mixture over them and stir gently until all the balls are coated with honey.

Assemble:

Transfer the honey-covered struffoli to a serving plate.

Form into a mound or crown.

Sprinkle with rainbow sprinkles or decorate with candied fruit, if desired.

Allow to set:

Allow honey to cool and congeal for about 30 minutes before serving.

Tips:
You can store Struffoli in an airtight container at room temperature for up to 4-5 days.

Some families prefer a little more liqueur or citrus zest to give more flavor, so feel free to adjust according to your taste.

Enjoy this festive treat with a coffee or sweet dessert wine!