Neapolitan fried struffoli: the vegan recipe

Here is a recipe from un sweet typical of the Neapolitan tradition revisited in a vegan version: fried struffoli!

- struffoli are a typical Neapolitan fried dessert, but which seems to have been invented by the Greeks at the time of Magnagrecia, and in fact the name struffolo derives from the Greek word "strongoulos pristòs" or cut ball.

So whether they are with candied fruit or very sweet confetti, “A fa 'e struffoli is a nu whim. Cumminciamm from the beginning ”!

Now, for those who want to prepare a version without animal adherents, you can follow this vegan recipe to make excellent alternative struffoli!



Ingredients for vegan struffoli:

For the dough

  • 400gr of organic flour
  • 2 spoons of brown sugar
  • 25g of non-hydrogenated vegetable margarine
  • 1 small glass of anise
  • ½ lemon zest, grated
  • ½ grated orange zest
  • a pinch of salt
  • 1 teaspoon of vanilla extract

To fry

  • olive or seed oil

To Decorate and Season

  • Maple syrup
  • colored sprinkles
  • 100g of candied orange

Read also: vegan recipe

Preparation of the struffoli

We combine and mix all the ingredients well until you get a soft dough and let it rest for at least a couple of hours at room temperature, covered with a cloth. After the necessary time, we quickly re-knead and roll out the dough. Now we form like serpentines and cut them into small pieces, arranging them on a well floured surface and sprinkling them with flour further to prevent them from sticking (imitating the procedure for making gnocchi).

Before frying them we put them in a sieve to remove the excess flour. At this point we heat the oil (but not too much) and fry them a little at a time. Once cooked (the struffoli must take on a golden appearance) we take them out of the oil with a perforated ladle and place them in a dish covered with absorbent paper.

Now, to taste, pour the maple syrup on the struffoli and mix them well. Then sprinkle with the colored sprinkles (pay attention to the ones you buy, make sure they are not with artificial colors or contain animal fats) and the candied fruit, always mixing gently.

Gloria Mastrantonio

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