Home » Recipes » Fried Cookies » Struffoli




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4.5 rating based on 12,345 ratings
4.5/5 (9)
Course: Fried Cookies, Balls, Hand-shaped CookiesCuisine: ItalianDifficulty: Medium

Traditional Italian (Neapolitan) deep-fried balls of dough, crunchy on the outside and light inside, drenched in honey. These are traditionally served all piled in a mound.


  • 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.


  • Reviewers, please help us out and note the yield. Thanks!



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Great recipe. Easy!
- JZ

i like the ones i make and the orange does not cut it this year my whole family hated it.
- A Baker

Excellent recipe - my family has made these for years - my grandmother didn't have this recipe in a cookbook - she just make them and they were always great!! You can also roll out the dough- make it as thin as possible and cut in strips. As far as yield goes - they are just nibbled on by everyone - If you had to say - maybe it yields 8-10 servings.....if you are conservative. Some days I could eat the whole plate myself.....hehehehe
- Jackie

I made a recipe from somewhere else two years ago and it was horrible I vowed never again. so I found this web site this year and sucked up my fear of another pending disaster and I wept with joy when the honey hit the little perfect pillows and they smelled like the bakery ones that I was so determined to make. My family heralded them perfection. I heard angels in the rafters and Christmas was perfect. Thank you for this recipe it is now a new yearly part of my holiday treats for family my Dad in particular who they were made with love for. I rolled out the dough with extra flour on the table into pretzel rod lengths and using the width of my thumb print pressed the knife edge straight down and pulled them free gently. Pinching them slightly to make the circular they became perfect little balls upon hitting the oil.
- Gloria

this is a very good reciepe for strufolii make these every year they are good even at easter
- estella

first of all these are not considered cookies, and most of the flavor is supposed to come from the honey and sprinkles you put on them.
- A Baker

irst time I ever tried making strufoli, these were fairly east to make and everyone liked them. Would make them again next Christmas
- Lenny

Great and yes they taste like my grandma use to make them. I made them last year and my family (Italian) just loved them and I am making them again this year before Thanksgiving so that everyone can enjoy them through Christmas. Try it you'll love them.
- Tommy

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!
- A Baker
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