Desserts

Neapolitan struffoli

Name: Neapolitan struffoli
Cuisine: Italian
Ingredients: 100 g flour; 1 egg; 1 tablespoon corn oil for the dough, plus more for frying; 1 tablespoon sugar; Grated lemon zest as needed; 100 g honey; Sugar sprinkles, candied citron and candied orange peel as needed

Little fried dough bites coated in honey and decorated with sugar sprinkles and candied fruit: a festive treat to share.

From Nonna Adele’s kitchen

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Temperatures: Oil at about 170 °C

LET’S GET COOKING

Method

Combine the flour, egg, tablespoon of oil, sugar and lemon zest. Knead until evenly mixed.
Shape into thin ropes and cut into small pieces of similar size. Keep them separate on the work surface.
Heat plenty of corn oil to about 170 °C. Fry a few struffoli at a time, turning them to brown evenly, then drain on kitchen paper.
Warm the honey gently in a pan until runny. Add the struffoli and stir gently to coat them.
Transfer to a serving platter and finish with sugar sprinkles and small pieces of candied fruit. Let the honey set a little before serving.

Neapolitan struffoli

Method

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