Tiny Honey-Covered Fritters: Struffoli

Recipe courtesy Mario Batali

Show: Food Network SpecialsEpisode: An Italian Christmas With Mario and Giada

Rated: 3 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
20 min
Level:
Intermediate
Yield:
50 to 60 fritters

Times:

Prep: 20 min
Inactive Prep: 30 min
Cook: 20 min
Total:: 1 hr 10 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

3 1/2 cups all-purpose flour
6 egg yolks
6 eggs
1 lemon, zested
1 orange, zested
1/2 teaspoon kosher salt
1 tablespoon limoncello
4 cups canola oil, for frying
2 cups honey
1 lemon, zested and juiced
Confectioners' sugar, for dusting
Candied orange or lemon peel or sprinkles, for garnish, optional

Directions

In a mixer bowl, combine the flour, egg yolks, eggs, zests, salt, and limoncello and mix well to form a firm dough, 8 to 10 minutes. Refrigerate for 30 minutes.

When the dough has rested, remove from refrigerator and cut into golf ball-size pieces. Roll each golf ball into a 1/2-inch-thick dowel and cut each dowel into 1/2-inch pieces. Roll each piece between palms into a ball. Repeat with the remaining dough.

Heat the oil in 12 to 14-inch skillet with at least 3-inch sides to 375 degrees F. Drop balls into cover about half of the surface of the oil and cook until dark golden brown. Use a spider or slotted spoon to turn them regularly; they will puff up while cooking. When cooked, remove to a tray covered with paper towels and drain well. This should make at least 5 batches, so be patient.

When all of the struffoli are cooked, heat the honey, lemon juice, and zest together in a wide 6 to 8-quart saucepan until quite warm, about 150 degrees F, and substantially thinner.

Add the struffoli and stir carefully until well coated. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly.

Pour out onto a large serving tray in the form of either a pyramid or a ring. Sprinkle with confectioners' sugar and any other choice of garnish. The struffoli should last a week or as long as your guests allow.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Tiny Honey-Covered Fritters: Struffoli

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Tiny Honey-Covered Fritters: Struffoli
Natalie Hoboken, NJ 12-23-2007
Flag

big mistake
Rated: 1 stars out of 5

Not only is the recipe written wrong as far as the eggs are concerned, but so is the flour amount. I modified the eggs based... on the other reviews. However the honey syrup was too lemony and overpowering. I felt it was a waste of time, energy, and food.Read more
recipe Tiny Honey-Covered Fritters: Struffoli
Deborah Utica, NY 12-21-2006
Flag

Will let you know
Rated: 3 stars out of 5

Thank you for letting me know the correct egg count as I am making this for New Years...Will let you all know how they turn... out...The sound scrumptious so will start with 3 stars for now...Thanks again for the correction:)Read more
recipe Tiny Honey-Covered Fritters: Struffoli
lora snellville, GA 12-17-2006
Flag

improvements
Rated: 3 stars out of 5

My husband's family makes this every year. I agree that the recipe is wrong. To this recipe, I added 2 more whole eggs and... vanila. My husband thought it was better than his family's recipe! Just want to stress that the size must be small. Also, it is helpfull to boil sugar to the honey to make it "stick" to the stuffoli's.Read more
recipe Tiny Honey-Covered Fritters: Struffoli
Anonymous 12-28-2005
Flag

Recipie Wrong
Rated: 2 stars out of 5

Recipie is wrong - should be 6 eggs and 1 egg yolk I found out the hard way - after wasting a bunch of ingredients.... :( ... Mario's recipie is copied correctly - and is basically the same one...Read more
recipe Tiny Honey-Covered Fritters: Struffoli
LORA Willowick, OH 12-20-2004
Flag

Struffoli Recipe Review
Rated: 2 stars out of 5

I have to agree with the first review. The recipe was probably copied incorrectly onto the internet. I made the dough and... realized it was too dry. I also kept the extra egg whites and added them back into the dough. There is no way your recipe could work unless you had 6 eggs and 1 egg yolk. Hopefully, they will still turn out okay...Read more
recipe Tiny Honey-Covered Fritters: Struffoli
Anonymous 12-12-2004
Flag

Tiny Honey- Covered Fritters- STRUFFOLI
Rated: 5 stars out of 5

Everyone who looks at this recipe must make it! This is a recipe my grandmother Rosalia use to make us on special occasions,... we all loved it! It is the best tasting sweet you have ever tasted in your mouth...it is a taste of heaven. Please do not hesitate to write down this recipe and try it! When I made it, it tasted almost like my grandmother's did! And I am a not so good of a cook, but this I made wonderful! Please try this recipe you won't regret it. MOLTO GRAZIE AND Il buon natale e l'infornata buona!!! ANTHONYRead more