Golden, soft, sweet and colourful. Struffoli (also known as "cicerchiata" or "purcedduzzi") are one of the joys of Carnival time: fry them in Zucchi 100% Italian High Oleic Sunflower Seed Oil for deliciously light results!
40-50 struffoli
10'
30'
Easy

Ingredients

  • 400 g /

    Flour type 00

  • 200 g /

    Honey

  • 6 /

    Eggs

  • 20 cl /

    SINFONIA EXTRA VIRGIN OLIVE OIL TRACEABLE

    sinfonia-1l-comunitario Find out more
  • 2 l /

    100% ITALIAN SUNFLOWER SEED OIL

    Render_Zucchi_semi_girasole_100ITA_ALTA X Find out more
  • 1 spoonful /

    Sugar

  • 30 g /

    Candied Fruit

  • Grated Rind of 1/2 Lemon

  • Grated Rind of 2 Oranges

  • to taste /

    Salt

Discover more recipes

Instructions

Combine the flour, sugar and salt and the rind of 1/2 lemon in a bowl and pour in a small glass of Zucchi Sinfonia EVO oil. Continue mixing with a fork and then add the eggs, keeping on mixing until you have an even dough. Then knead it on a pastry board for a few minutes until it is smooth and compact.

Form the struffoli: make a stick of dough about 1 cm thick then cut it into small pieces and shape them into balls with your hand.

Pour the Zucchi 100% Italian High Oleic Sunflower Seed Oil into a large frying-pan and heat to the correct temperature. Then place the struffoli in the hot oil and leave them to fry until they are a uniform golden colour.

In the meantime, pour the honey into a saucepan and heat it until it turns liquid (take care not to burn it). Then drain the struffoli on kitchen roll.

Remove the honey from the heat and add the orange rind and candied fruits. Stir, pour in the struffoli and mix.

Serve on a dish in the traditional pyramid.

THE CHEF:

Zucchi

The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.