Strufoli
2-1/2 cups flour
4 large eggs
1 egg yolk
1/4 cup vegetable oil
1/2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 teaspoon grated lemon zest
2 cups vegetable oil
1-1/2 cups honey
1 teaspoon grated orange peel
Put flour on a board and make a well in the center. Add eggs, egg yolk, oil, sugar, salt, and lemon peel. Mix and work dough well. Shape dough into very small balls about the size of marbles, and fry in 2 cups of hot oil until golden. Fry only a few at a time. While dough is frying, melt honey in saucepan and add orange peel. When balls are done drop them in the honey and orange peel mixture and remove with a strainer spoon. Pile on a serving dish into a conical mound. Cool. Top with candy sprinkles or powdered sugar or leave plain.
Note: Reviewers, please help us out and note the yield. Thanks!
Reviews of Strufoli:
1-5 of 22 reviews Next >>
Amy Jul 8, 2008
Would make this again.
my husband and my daughter Kayley really liked it
Lynda in New York Dec 17, 2007
Would make this again.
I Love It! Just like Mrs. Z's and Nana's! (both Italian of course) And the most important judges....my children. I made them for neighbors and teachers for Christmas! So far Great feedback. Try them.
Kathy in Pennsylvania Dec 7, 2007
Would make this again.
Great recipe, not too time consuming, I used a pasta machine to roll out the dough and cut in strips, then cut smaller with a knife, which made everything go very quickly. Tastes great!!!! Thanks for your recipe.
A cookie baker in Brooklyn May 20, 2007
Would make this again.
This recipe is similar to my families old recipe for strufoli we use softened butter instead of oil and we make a lot for everyone we know, which is why we only make it once a year.I like your smaller version its easier to whip up,Just a tip when making your balls we roll out long strips and cut them with a butter knife,(kids love to help roll them)they puff up into balls anyway,lay them out in large trays and let them dry for a few hours before frying makes it a lot easier.Deep fryer helps too, Thanks for keeping Stufoli alive!
Cilla in Raymond, NH Dec 2, 2006
Would make this again.
To Cookie Baker in PA, thanks so much for your variation on this recipe. I followed your family recipe with a few variations. The simple syrup I used is honey. I must have done something wrong because snipping of the end of each little piece (after boiling it) didn't make any difference in the taste, texture, or shape significantly. For 35 years I've struggled with a recipe from Italy given to me by someone who purposely didn't give me the entire recipe. Now my Strufoli is whole! Thanks again and Merry Christmas.
