Struffoli without butter: a light and colorful recipe

Struffoli without butter: Extra virgin olive oil is the main character

The choice to use extra virgin olive oil instead of butter for struffoli is not only due to strictly health-related reasons. That extra virgin olive oil is healthier and more digestible than butter and seed oil everyone knows, but not everyone is aware that sweets prepared in this way:

• They are softer and crumblier because the oil causes the dough to take in more air, making it easier to rise.
• They stay fresh longer because of the antioxidant substances in EVO oil.
• They knead better, by virtue of the fluid consistency of the oil, which does not tend to form lumps.
  

How to properly fry struffoli without butter 

Frying time is critical to achieving a good end result, and it must be approached carefully. Here are a few small tips:

• We recommend using olive oil for frying, which, by virtue of its high smoke point, does not risk "burning," releasing harmful substances. We have chosen Farchioni Olive Oil, which has a soft fragrance and a slightly fruity taste, designed especially for making dry and light fried foods.
• If you want the struffoli to come out properly, i.e., crispy on the outside and tender on the inside, make sure that when you put them in the pan, the oil is hot (dip a wooden toothpick in the pan: if it starts to sizzle, the oil is ready).
• To ensure that the struffoli form a crispy crust on the surface without soaking in oil, use a large, high-sided pan, cooking a few at a time.
• When melting the sugar with honey, use a nonstick pan, and keep the heat very low, to prevent the mixture from burning, sticking to the bottom.