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Vegan struffoli are an irresistible alternative to a traditional dessert that we can’t help but prepare during the holidays. This dessert, loved all over Italy, is a symbol of family and sharing, and the joy of enjoying these little balls of sweetness together is unique. The original recipe calls for lard, eggs, and honey, ingredients incompatible with a vegan diet, so I decided to adapt it, creating a completely vegan version. I didn’t opt for artificial vegan honey, but I finished the preparation with a simple sugar syrup flavored with orange zest. The final result is slightly different from the traditional one, less “sticky”, but equally delicious and sweet. My vegan family loved them so much they disappeared within a few hours. I assure you that with this recipe, we also solve the annoying problem of oil foaming during cooking, making frying easier and less problematic. Now, let’s see together how to prepare these delicious vegan struffoli!
Here’s an updated version of the text:
Before moving on to the recipe, I’d like to remind you of some other simple vegan dessert recipes that you can easily prepare. These treats are perfect for any occasion and will allow you to satisfy your sweet tooth without compromising on your vegan choice.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 817.47 (Kcal)
- Carbohydrates 86.78 (g) of which sugars 56.49 (g)
- Proteins 4.71 (g)
- Fat 51.81 (g) of which saturated 7.48 (g)of which unsaturated 42.30 (g)
- Fibers 1.12 (g)
- Sodium 35.25 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 2.5 tbsp vegetable margarine
- 1.5 tbsp vegetable oil
- 1/2 cup sugar
- 1/4 teaspoon baking powder
- 1/2 shot glass anise liqueur
- 3.4 fl oz water
- 1/2 orange zest
- as needed vegetable oil (for frying)
- 1 cup sugar
- 3.4 fl oz water
- 1/2 orange zest
Tools
- 1 Saucepan
- 1 Dough Scraper
- 1 Slotted Spoon
Preparation
To start preparing the struffoli, pour the flour, sugar, baking powder, and grated orange zest into a bowl. Add the margarine in pieces, the liqueur, and the vegetable oil, then start mixing everything. Proceed by adding the water little by little, being careful not to make the dough too liquid. The indicated amount of water should be perfect for the amount of flour, but I still recommend adding it gradually to obtain the right consistency.
The consistency we need to achieve should be similar to that of shortcrust pastry: a soft, but not sticky dough. Transfer the dough onto a lightly floured work surface and form a ball. From this, cut small pieces that will be lengthened with your hands, as shown in the photo, forming thin sticks about a quarter-inch in diameter. Then, cut the sticks into small cubes. Keep in mind that the struffoli will rise during cooking, so it is important to make the cubes very small.
When you start cutting the struffoli, it’s time to put the oil for frying on the stove. The oil should be hot before starting to fry. To check the temperature, dip a toothpick into the oil: if bubbles form around it, the oil is ready. Otherwise, wait a little longer. Fry the struffoli a few at a time, so they have room to rise and brown without overlapping too much. When they are golden, lift them with the help of a slotted spoon, draining them well from the oil, and continue frying the remaining dough.
In a large pan, pour the sugar, cover it with water, and add the orange zest. Turn the heat to medium and let the sugar melt. When the sugar is completely melted and the syrup starts to boil, add the struffoli to the pan. Stir gently, being careful not to break them, and let the syrup coat them completely.
Turn off the heat and transfer the warm struffoli to a tray. Shape a small mound and decorate to taste with colored sprinkles, chocolate chips, or candied fruit.
NOTES
Your struffoli are ready to be served! They keep well for several days if kept well covered with plastic wrap. However, they are really spectacular if consumed while still warm, so the choice is yours!
If you liked the recipe or have any questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
