The struffoli are a typical Italian dessert of the holidays: someone prepares them for Christmas, some for Easter and some of them show off on the Carnival table. In fact, with their colored sugar sprinkles on the surface they fit perfectly into the Carnival party dedicated to children. Have you ever tried to prepare them in the vegan version?

Here is the simple recipe of a sweet that originally involves the use of animal fat. The classic recipe, in fact, has come to the Napolitan tradition directly from Magna Graecia: the name derives from the words “strongoulos” (“rounded”) and “pristòs” (“cut”), from which the struffolo, a “rounded ball”. Someone else derives the word Struffolo from “rub”, that is the gesture that is made to work the dough to mold it into a cylinder before cutting it into balls.

Revisiting the Napolitan tradition, here is the vegan version of the recipe:


  • 600 g of flour for desserts
  • sunflower oil (50 g for the dough and enough for frying)
  • 100 gr of sugar
  • 1 sachet of vanillin
  • 1 teaspoon of bicarbonate
  • 80 gr of vegetable margarine
  • grated peel of 1 lemon
  • 1 small glass of rum
  • turmeric
  • powdered sugar and water for seasoning
  • colored sugars to decorate the surface


  • Add all the ingredients, except those intended for decoration, and work them until you get a mixture similar to the pastry but very soft
  • Let the dough rest for 30 minutes, covered with a kitchen towel
  • Take the pasta a little at a time and make a kind of long snakes
  • Cut the “snakes” with the knife in a decisive manner so as to obtain the chunks
  • Bring the seed oil to a boil and pour the struffoli a little at a time
  • Remove them from the oil with a slotted spoon and place them on absorbent paper so that they lose excess oil
  • Proceed as follows until all the struffoli are used up
  • Prepare the dressing: putting icing sugar and water in equal parts in a small pan over low heat, stirring
  • When you have obtained a light caramel pour into the struffoli and mix well
  • Put the struffoli on a serving plate and decorate with the sugars
  • You can replace this classic caramel intended for seasoning, with agave syrup or with jam of your favourite taste, heated and diluted with water