Struffoli

Struffoli also known as Honey Balls (; ) is a Neapolitan dish made of deep fried balls of sweet dough. The dough is used in many Italian sweet treats such as chiacchiere. For struffoli, the dough is formed in to balls about the size of marbles. Crunchy on the outside and light inside, struffoli are mixed with honey and other sweet ingredients and formed into mounds or rings. There are many different ways to flavour them, but the traditional way is to mix them in honey with "diavulilli" (nonpareils sprinkles), cinnamon, and bits of orange rind. Naming varies by region: in Calabria they are also known as "scalilli", and in Abruzzo "cicerchiata". They are often served at Christmas and are sometimes served warm.
History.
A similar dish is described by Archestratus, a Greek poet from Gela in Sicily. It was called "enkris" () — a dough-ball fried in olive oil, which he details in his "Gastronomy"; a work now lost, but partially preserved in the Deipnosophists of Athenaeus, which mentions "enkris" thirteen times, in various inflected forms.
The most complete description of it in the "Deipnosophists" is a passage that reads:
 The name struffoli originates from the Greek word strongoulos, which means rounded.