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How to Make Classic Sfingi for St. Joseph’s Day

sfingi for st. joseph's day

Sfingi is a type of Sicilian fritter very similar to zeppole. This is a yummy treat that I learned from my mother-in-law and I vividly remember my first experience in making it. It was our first Christmas in our house in Smithtown and I wanted to surprise everyone with my sfingis for dessert. At that time, I was an inexperienced cook. I made several batches of sfingi and carefully put them in an airtight container to preserve until dessert. When I finally opened the container, all that was in there was a soggy mess of sfingis in a sea of oil. I was in dismay after seeing this because I wanted to serve my cooking and impress my family too, specially my in-laws. I learned that sfingis must be eaten right away!



  • 1 lb ricotta – whole milk, drained
  • 3 eggs – large
  • 3 cups presto flour or all-purpose flour
  • 2 tsp baking powder
  • 3 tbs sugar
  • pinch of salt
  • hot vegetable oil – for frying
  • powdered sugar – for dusting



  1. Mix ricotta, eggs, flour, sugar, baking powder and salt all together in a large bowl.
  2. In large pot or deep fryer, heat oil to 375°.
  3. Carefully drop a spoonful of sfingi dough into the hot oil. Make sure to fry the doughs in few batches and not too many at a time. If crowded, they will not become brown and crispy. Also, if the oil is not kept hot, they will just absorb the oil and become soggy.
  4. When cooked, remove the sfingis from the oil with a slotted spoon or metal strainer.
  5. Sprinkle with powdered sugar. Serve and enjoy!

Note: I’m not sure if Presto flour is still available. If not, any all-purpose flour should do.



Buon Mangiata!

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