Honey Balls

Grandmom Irene Zippilli’s Gluten Free Honey Balls 

Struffoli - An Italian Christmas Tradition

Ingredients:  

 2 Cups Bob’s Red Mill 1 to 1 Gluten Free Flour, plus you may need a little more for rolling (Recipe is the same if using regular flour) 

 3 Tablespoons Sugar  

 3 Tablespoon Canola Oil - Plus more for frying 

 3 eggs 

 After Frying: 

 1/2 to 1 Cup of Honey or more to your taste 

 When ready to serve: 

 Sprinkle with multi colored nonpareils

Directions:

In bowl put flour and sugar, stir.   Make well.  Add oil and eggs. Gradually combine and kneed on a cutting board until a soft dough forms. (I use my glass cutting board.)  Roll long “logs” about the size of a pencil and cut into small “pea size” pieces as they will grow when cooked.  It is best to have two people…one cutting the pieces and the other frying as they cook quickly and have to be removed from the oil so they won’t burn. 

 If I am by myself (usually) I cut all the pieces FIRST.  Then I place them on a wax paper lined cookie sheet and sprinkle them with just a tiny bit of flour, so they don’t stick together, until all the pieces are cut and ready to fry. 

 In a fry pan put a small amount of canola oil, about 1/4” just enough to cover the bottom of the pan to fry the balls.  Put in the cut “pea size” pieces and fry until golden brown, remove quickly and drain on a paper towel lined plate.  NOTE: If the oil gets to brown/burnt from frying I will drain it, wipe the pan with a paper towel, to remove all the brown residue, and put fresh oil to finish the rest of them.  

 Put all the fried balls in a clean bowl and pour on 1/2 to 1 cup of honey, or more if you like. I put them in a covered container until ready to serve. To serve put about 1 tablespoon of Honey Balls into a small paper cup and sprinkle with multi-colored nonpareils.  ENJOY!!! 

 You can also shape into a Wreath or Tree when serving if you like.

You can watch the full video HERE!