Struffoli Recipe


Submitted by Recipe Rain

Struffoli Recipe

If you haven’t tried struffoli yet, you’re really missing out on something amazing. You have to whip some up this weekend!

There used to be a small little Italian restaurant that my husband and I would go to when we were dating. They had the best food there, and the price was right. At the end of the meal, they would always bring us out these fried little dough balls of delicious. We would sit that and stuff them in even if we were already overly full from the meal, which we usually were. Years later, the restaurant shut down, and we stopped thinking about them.

One day recently, my husband brought them up again. He was having a craving. That got me thinking. Couldn’t I make them at home? I wasn’t much of a cook back then, but I have learned some things through my experience in the kitchen. I had see if I could find a recipe that would do the trick.

I thought it would be extremely complicated to make something so scrumptious, but it really wasn’t hard at all. Check out what I mean by looking over the recipe on the next page!


Struffoli Recipe

Prep time 20 mins; Cook time 15 mins

Serves 6 to 8


  • 2 eggs
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp grated lemon peel
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/4 cup all-purpose flour, divided
  • 16 oz oil, for frying
  • 3/4 cup honey
  • Nonpareils, for sprinkling


  1. Lightly beat eggs in a mixing bowl. Add sugar, lemon peel, vanilla extract, salt, and 1 cup of the flour and stir until combined.
  2. Flour a work surface and turn out dough onto it. Knead in remaining 1/4 cup of flour. The dough should only be mildly sticky - not too much. If it's too sticky to handle, add additional flour 1 tbsp at a time until it reaches the desired consistency.
  3. Using a paring knife, cut dough into 10 equally-sized sections. Roll each section into a long, thin cylinder about 1/2"-thick, and slice them into approximately 1/2"-wide pieces.
  4. Add oil to a pot with tall sides (about 3-qt. capacity) and place over medium heat on the stovetop. Once oil reaches 375°F, add about one-third of the dough balls and allow them to fry for a few minutes, until they turn golden-brown. Remove the struffoli from the oil and place on a plate lined with paper towels to absorb excess oil.
  5. Continue with the remaining two batches, placing a layer or two of paper towels between batches. Let struffoli cool, and then place them in a bowl.
  6. Heat honey in a small saucepan until it's warmed and easily pourable. Pour warmed honey over top of the struffoli and stir to evenly coat.
  7. Arrange struffoli on a plate in a big mound and sprinkle nonpareils over top. Allow to cool and serve at room temperature. Store in an airtight container at room temperature.


Use whatever oil you prefer. Some tasty options are peanut or canola.