Fried Christmas Treats: 12 Crispy Old World Sweets Grandma Made Only Once a Year

Fried Christmas treats came long before the tidy cookie box. In kitchens from Mexico to Poland, Naples, Sweden and Greece, grandmas pulled out the big heavy pot once a year and fried batch after batch of golden, crispy sweets, then rolled them in sugar or drenched them in warm honey. A rancho-style bunuelos video has passed 5 million views on YouTube, and a full Mexican Christmas dinner that ends with bunuelos has topped 6 million, proof that these old traditions still pull at the heart. This gallery gathers 12 of the most loved fried Christmas treats, from Neapolitan struffoli and Polish angel wings to Scandinavian rosettes, Dutch oliebollen and Kerala rose cookies. Every recipe uses a deep pot, a thermometer and small batches, so frying at home stays calm and safe. Which one did your family make? Read on and see if you spot it..

Neapolitan Struffoli, the Honey-Soaked Fried Christmas Treats of Naples

Struffoli are tiny balls of sweet dough, fried until golden, tossed in warm honey and piled into a glossy mound or ring, then showered with colored sprinkles. In Naples no Christmas table feels complete without a plate of them, and families pick at the pile all through the holidays. They are the friendliest of all fried Christmas treats, because everyone just pulls off a few. The tip: roll the dough into ropes about as thick as a pencil and cut small pieces, since they puff up in the oil. Toss them in the honey while they are still warm so every ball gets coated. Planning a big Italian Christmas Eve? Pair them with the Feast of the Seven Fishes. Start rolling..

You will need: 2 cups flour, 3 eggs, 2 tbsp sugar, 2 tbsp melted butter, 1/2 tsp baking powder, 1 tsp lemon zest, pinch of salt, oil for frying, 3/4 cup honey, colored sprinkles

How to make it: 1. Mix the dough ingredients, knead until smooth and rest 30 minutes. 2. Roll into thin ropes and cut into 1/2-inch pieces. 3. Fry in 350 degrees F oil in small batches for 2 to 3 minutes until golden, then drain. 4. Warm the honey in a wide pan and toss the balls in it. 5. Shape into a mound or ring on a platter and add sprinkles.

Mexican Bunuelos With Piloncillo Syrup

Bunuelos are a Christmas and New Year’s favorite across Mexico, and they come two ways. Some cooks roll the dough into thin rounds that shatter when you bite them, while others dip a flower-shaped iron into batter to make crisp wheels like the one in the photo. Both get a coat of cinnamon sugar or a drizzle of warm piloncillo syrup. The bunuelo has cousins all over the Spanish-speaking world. The tip: roll the dough so thin you can almost see through it, and fry one at a time, pressing gently with tongs so it bubbles evenly. Love Mexican sweets? See our Mexican desserts. Cinnamon sugar or syrup?

You will need: 2 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1 tbsp sugar, 2 tbsp butter, 2/3 cup warm water, oil for frying, cinnamon sugar. Syrup: 8 oz piloncillo (Mexican cone sugar) or 1 cup dark brown sugar, 1 cup water, 1 cinnamon stick

How to make it: 1. Mix the dry ingredients, rub in the butter and add water to form a soft dough; rest 30 minutes. 2. Divide into 12 balls and roll each very thin. 3. Heat oil to 360 degrees F in a deep pot. 4. Fry each round about 1 minute per side until golden and drain. 5. Dust with cinnamon sugar, or simmer the syrup ingredients 10 minutes and drizzle over.

Polish Chrusciki, the Angel Wing Fried Christmas Treats

Chrusciki, also called angel wings or faworki, are delicate twisted ribbons of dough fried until crisp and blistered, then buried under powdered sugar. Polish grandmas made them in big batches for the holidays, and a heaping plate like this one disappears fast. Of all the fried Christmas treats here, these may be the lightest. The tip: cut a slit in the center of each strip and pull one end through to make the classic twist, and roll the dough as thin as you possibly can so the wings bubble and stay airy. Fry only a few at a time. Want more from Babcia’s kitchen? Try these Polish Christmas cookies. How many will you twist?

You will need: 2 cups flour, 1/4 tsp salt, 4 egg yolks, 1 egg, 2 tbsp sugar, 1/2 cup sour cream, 1 tsp vanilla, 1 tsp lemon zest, oil for frying, powdered sugar

How to make it: 1. Mix all the dough ingredients and knead until smooth; rest 30 minutes. 2. Roll paper thin and cut into 1 by 4-inch strips. 3. Cut a slit in the center of each and pull one end through. 4. Fry at 350 degrees F about 1 minute until pale golden. 5. Drain well and dust heavily with powdered sugar.

Greek Loukoumades Drenched in Honey

Loukoumades are small golden doughnut puffs that Greek families fry for name days, festivals and the holidays. They come out of the oil crisp and hollow, then get drenched in warm honey syrup until they shine like the tray in the photo. Among fried Christmas treats, they are the stickiest and maybe the happiest. Many cooks finish them with cinnamon and chopped walnuts. The tip: dip your spoon in water between scoops of the sticky yeast batter, so each puff slides neatly into the oil and forms a round ball. Pour the syrup over them while they are still hot so it soaks in. Love Greek sweets? Browse these Greek desserts beyond baklava. Walnuts on top, or plain honey?

You will need: 2 1/4 tsp instant yeast, 1 1/4 cups warm water, 1 tbsp sugar, 2 cups flour, 1/2 tsp salt, oil for frying. Syrup: 1/2 cup honey, 1/4 cup water, 1/4 cup sugar, cinnamon, chopped walnuts

How to make it: 1. Mix yeast, water and sugar, then stir in flour and salt to a sticky batter; cover and let rise 1 hour. 2. Heat oil to 350 degrees F. 3. Drop small spoonfuls and fry about 3 minutes until golden. 4. Simmer the syrup ingredients 5 minutes. 5. Drench the puffs in syrup and top with cinnamon and walnuts.

Scandinavian Rosettes, Lacy Fried Christmas Treats

Rosettes are thin, lacy cookies made with a decorative iron that is dipped into batter and then into hot oil. They are a treasured Christmas tradition in Scandinavian American homes across the Midwest, where the old irons get passed down like family silver. Each one comes out crisp, delicate and patterned, just like the pair in the photo. The tip: heat the rosette iron in the oil for a full minute before every dip, so the batter clings and then releases cleanly. Dip only three-quarters of the way up, never over the top. Dust with powdered sugar once they cool. Love Nordic baking? See our Scandinavian baking. Do you own a rosette iron?

You will need: 2 eggs, 1 tbsp sugar, 1 cup milk, 1 cup flour, 1/4 tsp salt, 1 tsp vanilla, oil for frying, rosette iron, powdered sugar

How to make it: 1. Whisk eggs, sugar, milk, flour, salt and vanilla until smooth; rest 30 minutes. 2. Heat oil to 365 degrees F with the iron sitting in it. 3. Dip the hot iron into the batter, not over the top. 4. Fry 20 to 30 seconds until golden and nudge the cookie off with a fork. 5. Drain and dust with powdered sugar.

Dutch Oliebollen Studded With Raisins

Oliebollen, which simply means oil balls, are the Dutch treat for the last days of December. They are round, fluffy yeast fritters studded with raisins and often diced apple, and street stands sell them in paper bags all month long. At home these fried Christmas treats are fried by the dozen for New Year’s Eve and served with a snowfall of powdered sugar. The tip: soak the raisins in warm water for 15 minutes, then pat them dry, so they stay plump and do not scorch in the oil. An ice cream scoop gives you even balls. Want more lucky food for the new year? See these lucky New Year foods. Raisins in or out?

You will need: 2 1/4 tsp instant yeast, 1 cup warm milk, 2 tbsp sugar, 2 cups flour, 1 egg, 1/2 tsp salt, 1/2 cup raisins (soaked and dried), 1 small apple (finely diced), oil for frying, powdered sugar

How to make it: 1. Mix yeast, milk and sugar, then beat in flour, egg and salt to a thick batter. 2. Fold in the raisins and apple and let rise 1 hour. 3. Heat oil to 350 degrees F. 4. Scoop balls into the oil and fry 4 to 5 minutes, turning, until cooked through. 5. Drain and dust with powdered sugar.

Sufganiyot, the Hanukkah Cousin of Fried Christmas Treats

Sufganiyot are pillowy doughnuts eaten during Hanukkah, which often lands close to Christmas, so many blended families make both. Frying in oil recalls the holiday story of a small jar of oil that lasted eight days. The classic filling is strawberry jam, and many bakeries now pipe a swirl of dulce de leche or chocolate cream on top, as in the photo. The tip: fry at a slightly lower temperature, about 340 degrees F, so the doughnuts cook through before the outside gets too dark. Fill them while warm with a piping bag. For the rest of the menu, try these Hanukkah latkes. Jam or cream?

You will need: 2 1/4 tsp instant yeast, 3/4 cup warm milk, 1/4 cup sugar, 2 3/4 cups flour, 2 eggs, 3 tbsp soft butter, 1/2 tsp salt, oil for frying, 1 cup strawberry jam or dulce de leche, powdered sugar

How to make it: 1. Make a soft dough with yeast, milk, sugar, flour, eggs, butter and salt, then let rise 1 hour. 2. Roll 1/2 inch thick, cut 3-inch rounds and rise 30 minutes. 3. Fry at 340 degrees F about 1 1/2 minutes per side. 4. Drain and cool slightly. 5. Pipe in jam or cream and dust with powdered sugar.

Italian Chiacchiere Ribbons

Chiacchiere, which means chatter in Italian, are thin, bubbly rectangles of fried dough with pretty fluted edges and a slit down the middle, just like the batch in the photo. They are said to be named for the happy chatter they bring to the table. In many Italian families they turn up on holiday sweet trays from Christmas right through Carnival. The tip: roll the dough paper thin with a pasta machine if you have one, which makes the ribbons extra crisp and blistered, and cut them with a fluted pastry wheel. Love Italian bakery flavor? Try these cannoli desserts. Will you dust them with sugar?

You will need: 2 cups flour, 2 tbsp sugar, 1/4 tsp salt, 2 eggs, 2 tbsp melted butter, 2 tbsp milk, 1 tsp vanilla, zest of 1 orange, oil for frying, powdered sugar

How to make it: 1. Mix all the dough ingredients and knead until smooth; rest 30 minutes. 2. Roll paper thin. 3. Cut into rectangles with a fluted wheel and slit each center. 4. Fry at 350 degrees F for 30 to 60 seconds per side. 5. Drain and dust with powdered sugar.

Swedish Klenater Knots, Fried Christmas Treats With Cardamom

Klenater are crisp, knotted diamonds of dough that Swedish families fry for the Christmas table, scented with cardamom and lemon and rolled in sugar. Norway has a near twin called fattigmann, which means poor man, even though both are made with rich cream, eggs and butter. These fried Christmas treats were once part of the seven kinds of cookies a Swedish home set out for guests. The tip: chill the dough well, then cut diamonds with a slit in the middle and pull one corner through to form the knot. Fry until pale golden. Dreaming of a Swedish Christmas? See Carl Larsson Christmas. Is your family Scandinavian?

You will need: 3 egg yolks, 1 egg, 1/4 cup sugar, 1/4 cup heavy cream, 1 tbsp melted butter, 1/2 tsp ground cardamom, 1 tsp lemon zest, 1 1/2 to 2 cups flour, oil for frying, sugar for rolling

How to make it: 1. Beat yolks, egg and sugar until thick. 2. Add cream, butter, cardamom and zest, then flour to make a soft dough; chill 2 hours. 3. Roll thin and cut into diamonds with a slit in the center. 4. Pull one corner through the slit. 5. Fry at 360 degrees F until pale golden, drain and roll in sugar.

Spanish Pestinos With Honey

Pestinos are crisp folded pastries from Andalusia, flavored with anise and sesame and glazed with honey or rolled in sugar. They are classic fried Christmas treats in southern Spain, and bakeries pile them high on trays like the one in the photo. The tip: warm the sesame and anise seeds in olive oil before mixing them into the dough, which deepens the flavor and fills the kitchen with a lovely aroma. Fold two corners of each square together to make a little tube before frying. Love the flavors of Spain? Browse these Spanish and Portuguese desserts. Have you tried anise?

You will need: 1/2 cup olive oil, 1 tsp anise seeds, 1 tsp sesame seeds, 2 cups flour, 1/4 tsp salt, 1/2 cup orange juice, oil for frying, 1/2 cup honey, 2 tbsp water

How to make it: 1. Warm the olive oil with the seeds for 2 minutes and cool. 2. Mix with flour, salt and orange juice to a smooth dough; rest 30 minutes. 3. Roll thin, cut squares and fold two corners together. 4. Fry at 350 degrees F until golden. 5. Warm the honey with water and dip each pestino.

Sopaipillas, Southwest Fried Christmas Treats

Sopaipillas are pillowy fried pastries that puff into hollow golden pockets, served warm in a basket all over New Mexico. Diners tear off a corner and pour honey right inside. During the holidays they make a sweet finish to a big family meal, and many New Mexico families make them at home for Christmas Eve. The tip: roll the dough evenly to 1/8 inch, and spoon hot oil over the tops as they fry, which helps them inflate into perfect pillows. Drizzle with honey or toss in cinnamon sugar. Love this kind of frying? See our fry bread recipes. Honey or cinnamon sugar?

You will need: 2 cups flour, 2 tsp baking powder, 1 tsp salt, 2 tbsp shortening, 3/4 cup warm milk, oil for frying, honey, cinnamon sugar

How to make it: 1. Mix the dry ingredients and cut in the shortening. 2. Stir in warm milk to form a soft dough; rest 20 minutes. 3. Roll to 1/8 inch and cut into squares or triangles. 4. Fry at 375 degrees F, spooning oil over the tops until puffed. 5. Drain and serve warm with honey.

Kerala Achappam Rose Cookies

Achappam are crisp, lacy rose cookies from Kerala in southern India, made with rice flour and coconut milk and flecked with sesame seeds. They are made in big tins for Christmas in many of the region’s Christian homes, and you can see the flower pattern clearly in the photo. They are fried with a flower-shaped iron, much like Scandinavian rosettes, so the two fried Christmas treats make a fun pair on one plate. The tip: heat the mold in the oil for a minute before each dip, and lift the cookie off gently with a fork once it sets. For more holiday tables from far away, see Christmas Eve dinner around the world. Which one will you fry first?

You will need: 1 cup rice flour, 1/2 cup thick coconut milk, 1/4 cup sugar, 1 egg, pinch of salt, 1 tsp sesame seeds, water as needed, oil for frying, rosette or achappam mold

How to make it: 1. Whisk rice flour, coconut milk, sugar, egg, salt and sesame seeds into a smooth batter like heavy cream. 2. Heat oil to 360 degrees F with the mold in it. 3. Dip the hot mold into the batter, not over the top. 4. Fry until crisp and light golden. 5. Release gently, drain and store in an airtight tin.