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
- Mix ricotta, eggs, flour, sugar, baking powder and salt all together in a large bowl.
- In large pot or deep fryer, heat oil to 375°.
- 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.
- When cooked, remove the sfingis from the oil with a slotted spoon or metal strainer.
- 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.