This Italian Christmas Dessert BLEW My Mind (Struffoli)

Learn how to make this classic Italian Homemade Struffoli Recipe which are delicious fried dough balls coated in a sweet honey syrup. This is the perfect dessert to serve up for the holidays.
Struffoli is a traditional Neopolitano dessert consisting of sweet fried dough balls that are crunchy on the outside but soft in the middle and are often tossed with honey and molded into a specific shape like a ring or a mound. They’re a smaller version of a classic zeppole recipe.
While popularly Italian, the original root word struffolo is Greek, stróngylos, which means “round in shape.” Italy imported this recipe back in the Greek Magna Grecia era, so it’s been around for a long time.
PRINT OFF THIS RECIPE AT: billyparisi.com/homemade-struffoli-recipe/
Ingredients for this recipe:
For the Struffoli:
• 3 ½ cups 00 flour
• zest of 1 orange
• zest of 1 lemon
• ¼ cup sugar
• ½ teaspoon sea salt
• 6 tablespoons lard or unsalted butter
• 4 large eggs
• 2 tablespoons anise liqueur
• 1 to 2 tablespoons cold water
• sprinkles
• candied fruit or citron
For the Syrup
• 1 cup honey
• 1/3 cup sugar
• 1 vanilla bean pod, seeds extracted

[@k.t.folsmeyer1023]

So enjoy your presentation! Thank you for helpful hints!

[@eddiewilson8119]

Thank you for sharing this recipe!

[@944gemma]

My paternal parents were from the Abruzzi region. I never knew they also made struffoli. Thank you for posting this.

[@ChefBillyParisi]

My pleasure! Thanks for watching!

[@happystone1750]

Wow. Big love to your channel.

[@grayanderson1033]

I want to try them, i like that the chef make this recipe simple, nothing like molding the dough to be "perfect"

[@monicarollo2462]

In Salento (southern part of Puglia) they are called Purceddhruzzi

[@calise8783]

My parents are from Italy and my mom made this however from our region (Abruzzo), we call it Cicerchiata.

[@srijanalama8583]

Try sweet potatoes with flour as a gnocchi and you would be filliping flop every dessert :)

[@rminello]

My family is from Abruzzo too and call it the same. Such a special dessert that really isn't made anymore since my grandparents passed.

[@calise8783]

@@srijanalama8583Personally I only make ricotta gnocchi….but as a dessert perhaps.

[@anastasiamanolidou4421]

You are the best dear Billy...just subscribed🙏

[@JayParisi]

Long lost cousin Billy! My mom makes these every Christmas!

[@pattyrech4471]

Reminds me of gabul jamun (sp) my Indian neighbor's Mom made once while here visiting from Bangalore, India. Yummy, thanks, Billy!

[@pattyrech4471]

Gulab jamun

[@elroma7712]

My mother called them borrachitos

[@amberkay521]

We made something similar but called them Scalille. Usually, the dough was cut in longer pieces and tied into a knot before frying. So good!

[@Sunshine66Bklyn]

I remember those cookies. We called them bowtie cookies.

[@AmirChemE]

I really like this chef. His recipe/methods are rookie-friendly.

[@Lilliancooks]

We never put sugar into our strufoli dough…maybe I will try it though.

[@alexvaleri6040]

Hey Baba, this known centures before - chak-chak))

[@helengroenestein4735]

You mention frying it in any light oil except Olive Oil. Why would you not fry it in Olive Oil? Even in a light olive oil?

[@ChefBillyParisi]

Flavor is too overpowering

[@JudithannTerwilliger]

Not cooked enough darker brown

[@charliekane135]

Lard ...... oh good grief no.

[@Nina-725]

Sorry but my parents never used any lard. No way your recipe is authentic. No offense.