Mazzarino Family Struffoli
Ben Ashby
BY STACY MAZZARINO CURRIE
I WAS BROUGHT UP IN A TRADITIONAL ITALIAN AMERICAN HOME AND FOLLOW MANY ITALIAN TRADITIONS, like the Feast of the Seven Fishes on Christmas Eve, attending Midnight Mass, and of course making Struffoli, also known as Honey Balls. They are light, crispy little balls of deep fried dough, drenched in Honey and topped with colorful sprinkles. My family and I would gather around the kitchen table to make them together. Christmas music on the radio and elbow deep in flour, my dad and grandma would roll out the dough into thin strips, my brother and I would cut and roll the dough into balls and my mom would fry them. We used to fight over who would add the sprinkles at the end, and that’s still my favorite part! There was never a shortage of laughter and memory making, and 40 years later, we still carry on the tradition with our children. From generation to generation we continue to make memories and share our delicious treats with friends and family. My daughter Allie and my niece Segi particularly love these sweet treats and my niece asks to bake them throughout the year.
STRUFFOLI RECIPE
4 Cups Flour
Pinch of salt
6 Eggs
1 tsp Baking Powder
1 ½ tsp. Vanilla Extract
1 Jar Honey
Colorful Nonpareils/Sprinkles
Oil for frying
*Optional: Zest of an Orange
Combine flour, salt, eggs, baking powder, vanilla and zest together. Break off pieces and roll into long strips about 1/4 inch thick. Cut the strips into pieces and roll into little balls about the size of a small marble. Heat oil in a dutch oven and fry the balls in batches until puffed and golden brown. Drain on paper towels. Once they are all fried, heat honey in a small saucepan and pour over the balls, and immediately sprinkle with nonpareils. These stay nicely in a sealed container for up to a week.
When I think of Christmas I always think of Struffoli, a very sweet memory for our family. Though this year we will be making them in our separate houses, we will still carry on the tradition, together on Zoom.
