I didn’t expect much the first time I made globi. Just figured I’d try something simple and old-school, see what happened.
But wow—between the crispy outside, soft ricotta middle, and honey drizzle on top, I was hooked. So was everyone else at the table.
These little bites are the kind of treat you don’t realize you’ve missed until you taste one. Small, golden, and just sweet enough to keep you coming back for more.
Why Globi Are Always a Hit
Globi are rooted in Swiss and Italian traditions—especially in the alpine regions where ricotta’s a staple—but they don’t feel like “old” food. They’re simple, yes, but they’ve got this way of feeling just right no matter the occasion.
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Made with just flour, ricotta, and a few other basics, they puff up when you fry them and get this perfect light texture. Then you warm up a little honey, drizzle it over, sprinkle poppy seeds (or something else crunchy), and suddenly they’ve got a little flair.
They feel homemade, but also kind of elegant. A really nice balance.
What They Taste Like (And What They Go With)
Think doughnut holes, but lighter. The inside is soft and rich thanks to the ricotta, and the honey gives a mellow sweetness that soaks in just enough without making a mess.
The poppy seeds add a subtle crunch that balances out the texture.
I love serving them with coffee—especially something strong like espresso—or tea in the afternoon. They’re also great with fresh berries or fruit compote if you want to dress them up a bit.
But they honestly don’t need much. Fresh out of the pan, with a little glaze, they speak for themselves.
Tips for Getting Them Just Right
Use whole-milk ricotta. The low-fat version is too watery and just doesn’t give you the same creamy bite.
Chill the dough for at least 15 minutes. It firms up and makes shaping way easier. Less sticky, more manageable.
Test your oil before you drop the first one in. You want it hot enough to bubble right away, but not so hot it browns the outside too fast.
Warm your honey just a bit before drizzling. That way it goes on smooth and coats the globi without clumping.
Don’t crowd the pot while frying. These little guys need space to puff and brown properly. Too many at once and they end up steaming each other.
Easy Twists and Substitutions
Globi are super forgiving, which means you can adjust them however you like without losing what makes them good.
If you’re gluten-free, use a 1:1 gluten-free baking blend. Works just fine.
Add lemon or orange zest to the dough for a little citrus kick. Brightens up the flavor without overpowering it.
Try different toppings—crushed pistachios or sesame seeds instead of poppy. Or even a little cinnamon sugar if you’re feeling cozy.
For a savory take, skip the honey and serve them with a herbed yogurt dip or a bit of balsamic glaze. They’re surprisingly good that way, especially with drinks before dinner.
Perfect for Sharing, Snacking, or Just Treating Yourself
The best part about globi, at least for me, is how low-pressure they are. You don’t need a mixer, you don’t need a bunch of fancy steps. And they come together fast.
That makes them ideal for holidays, brunches, casual get-togethers—anytime, really.
They’re small enough to nibble on, but rich enough to satisfy. You can make the dough ahead of time and fry them when you’re ready. They taste best fresh, but I’ve been known to sneak one cold from the fridge the next morning and still enjoy it.
If you’re looking for a dessert that’s easy to love and even easier to share, these little golden ricotta bites are it. Globi might be humble, but they’ve got that something special.
And once you’ve had one, it’s hard to stop at just one. Trust me.
Perfect Sweet Treat Globi Recipe
Equipment
- Medium saucepan (at least 2-quart capacity)
Ingredients
- 1 cup + 1 tbsp spelt, durum, or other whole-grain flour
- 1 cup ricotta cheese
- 1 teaspoon sea salt
- 1 quart extra-virgin olive oil (for frying)
- ⅓ cup honey
- 1 tablespoon poppy seeds
Instructions
- In a large bowl, mix the flour, ricotta cheese, and sea salt until a soft dough forms.
- Roll the mixture into balls approximately 1 inch in diameter. You should end up with about 20 to 24 globi.
- Pour the olive oil into a medium saucepan and heat over high until it reaches 325°F.
- Reduce heat to medium. Fry 2 to 3 balls at a time, turning with metal tongs every 10 to 15 seconds. Begin checking their color at 60 seconds—remove once golden brown (60–90 seconds). Drain on a wire rack lined with paper towels. Repeat with remaining globi.
- Warm the honey slightly if needed. Dip the drained globi in honey, then coat or sprinkle with poppy seeds. Serve warm.
Notes
- You can experiment with different flours like einkorn or whole wheat for slightly different textures.
- Heating the honey makes it easier to dip and gives the globi a glossy finish.
- For extra crunch, briefly toast the poppy seeds before sprinkling.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.