- 3 eggs
- 1 ½ tablespoons (15 grams) olive oil
- 2 teaspoons (10 grams) sugar
- Freshly grated zest of 1 lemon
- Freshly grated zest of ½ orange or 1 clementine
- 2 cups (260 grams) flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- Neutral oil for frying (canola or sunflower)
- Honey, heated until warm, if desired
- Colored nonpareils
- Add the eggs, olive oil, sugar, lemon and orange zest to a deep bowl and whisk until frothy.
- Add the flour, salt, and baking powder. Sir with a fork until mixture forms a soft dough.
- Scrape dough onto a lightly floured surface. Knead for a few minutes until dough is smooth. Divide dough into 8 pieces.
- Roll each piece into a ¼-inch thick rope. Cut off pea-sized pieces of dough. Using the palm of your hands, roll bits of dough into rough balls (they don’t have to be perfect). Arrange in a single layer on a floured sheet pan.
- Heat ½-inch oil in a shallow skillet until it reaches 360ºF (180ºC). Fry a few pieces of dough at a time, stirring constantly for even cooking, until golden all over and they float up to the surface of the oil. Use a slotted spoon to transfer to a paper towel lined plate and let drain. Repeat with remaining dough.
- Cooked, drained & cooled balls of dough may be stored in an airtight tin for up to 1 week.
- At least 4 hours before ready to serve (and up to 1 day I advance), add the struffoli and honey to a bowl. Mix until struffoli are well coated. Spoon into a serving dish and sprinkle nonpareils on top. It’s also traditional to form these in the shape of a wreath to serve.