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Globi

Globi are ancient Roman doughnut holes made from a mixture of ricotta cheese, flour, and egg, fried until golden and then coated in honey and poppy seeds. A small amount of garum (fish sauce) can be added to the honey glaze for an authentic Roman flavor, balancing savory and sweet in a way that reflects ancient Roman culinary preferences.
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Prep Time 10 minutes
Cook Time 15 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 1 cup flour all purpose or spelt
  • 1 cup ricotta cheese
  • 1 egg
  • Lard or oil for frying vegetable oil or olive oil works as well
  • 1/4 cup poppy seeds
  • 1/4 cup honey

Instructions
 

Prepare the dough:

  1. In a mixing bowl, combine the flour, ricotta cheese, and egg. Mix until you form a smooth, sticky dough. If the dough feels too wet, add a bit more flour until it reaches a consistency that can be easily shaped into small balls.

Shape the globi:

  1. Roll small amounts of the dough into bite-sized balls, about the size of a large marble. Set them aside on a floured surface.

Heat the oil:

  1. In a large frying pan or deep skillet, heat the lard or oil over medium-high heat until it reaches about 350°F (175°C). You can test by dropping a small piece of dough into the oil—it should sizzle and turn golden within a minute.

Fry the globi:

  1. Carefully place the dough balls into the hot oil, frying them in batches to avoid overcrowding. Fry each globi for about 2-3 minutes, turning them occasionally to ensure they’re golden brown on all sides. Once cooked, remove and place on paper towels to drain excess oil.

Prepare the honey glaze:

  1. In a small saucepan, warm the honey and stir gently.

Coat the globi:

  1. Once the globi have cooled slightly, drizzle the honey mixture over them or toss them in the warm honey to coat thoroughly. Sprinkle with poppy seeds for a traditional Roman finish.

Serve and enjoy:

  1. Serve the globi warm, and enjoy the rich, savory-sweet flavors of this ancient Roman dessert.

Notes

  • Substitute for Garum: If garum is unavailable, you can use soy sauce or a small amount of fish sauce to replicate its umami flavor, or omit it for a purely sweet dish.
 
  • Frying Tip: Make sure the oil is at the correct temperature (around 350°F) to avoid greasy doughnuts—too low and they will absorb oil, too high and they will burn quickly.
 
  • Serving Suggestion: Globi are best served warm, straight after coating with honey, but they can also be reheated lightly to restore their crispy texture.