Sfingi (little italian doughnuts)

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Sfingi (little italian doughnuts)

 

It was my great aunt Mimi

who introduced me to my

first " Sfingi " and it was

love at first bite. Making

them together on a Saturday

night was a special time

for both of us. I would mix

and Mimi would drop them in

the oil. Mimi would set out

three little bowls to be

filled for dipping. One

bowl had honey, the other

powdered sugar and the last

one had cinnamon sugar.

 

Mimi would make herself

a cup of coffee and I would

get a mug of hot chocolate.

We'd put the Sfingi in the

middle of the kitchen table

along with the three dipping

bowls. There the two of us

sat laughing and eating

those crispy sweet steamy

little doughnuts. It's a

great memory.

 

 

4 eggs

1/2 cup sugar

1 pound ricotta

1 1/2 cups sifted all purpose flour

2 1/2 teaspoons baking powder

pinch of salt

1 Tablespoon vanilla

Oil for frying (canola or a light vegetable oil works best)

 

 

Beat eggs; add sugar, then

ricotta, mix well.

 

Sift dry ingredients together,

then add gradually to egg

mixture. Add vanilla.

 

Batter is fairly thick.

 

This makes at least 60 golf

ball size fritters.

 

In a 2 quart pot filled halfway

with the oil set to medium

heat, adjusting heat according

to how fast they are cooking.

 

Drop into hot oil by teaspoonfuls

and fry until golden brown.

 

Drain on paper towel and

roll in powdered sugar while

they are hot or dip them in

honey as you eat them.

 

You may also use cinnamon

sugar, use whatever you

like. I know people that

make flavored whip cream

and just dunk (yum)!

 

Serve while they are hot.

 

They are delicious!

 

 

http://noshtalgia.blogspot.com/2007/01/sfingi-little-italian-doughnuts.html

 

 

Yo quiero tener un millón de amigos

y así más fuerte poder cantar.

 

 

 

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