This is a traditional Neapolitan dish of deep fried balls of dough about the size of marbles. Crunchy on the outside and light inside, struffoli are coated with honey and sprinkled with nonpareils. 3 large eggs 1 tablespoon/15ml/14g butter, softened 1 teaspoon/5ml granulated sugar 1/2 cup/118ml/96g granulated sugar 2 cups/250g flour 1/2 teaspoon/2ml baking powder 1 cup/250ml honey nonpareils oil for frying Heat the oil in a large pot or deep fryer to 375F/190C. Whisk together eggs, butter, and 1 teaspoon/5ml sugar until eggs get foamy. With a wooden spoon, add the baking powder and flour. Turn the dough out to a lightly floured worktop and knead for 1-2 minutes until it is a soft dough. Divide the dough into four pieces. roll each piece into a rope about the width of your index finger and 12 inches/30.5cm long. Cut each rope into 1 inch/2.5cm pieces. Roll them into balls. Lightly dust the balls in flour. Remove excess and fry a few at a time until they puff and become golden
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.