Sfinci Sicilian Fried Dough Food

SFINGI RECIPE

Steps:

• Heat oil in a large heavy pot and attached a deep fry thermometer to the side. Heat the oil to 365ºF/185ºC.
• In bowl whisk the flour, baking powder and salt.
• In another bowl, whisk the ricotta, eggs and superfine sugar until smooth.
• Gradually whisk the milk into the ricotta mixture and then the vanilla.
• Gently whisk the ricotta mixture into the flour until combined.
• Before you start frying mix the sugar and cinnamon (if using) in a bowl ready to roll the sfingi.
• Prepare a tray lined with paper towels ready to drain the sfingi.
• Once the oil is at the correct temperature, use two teaspoons to scoop and push the batter into the hot oil. Don't overcrowd the pan. Fry for about 5 minutes until the sfingi are well browned.
• Remove and drain on the paper towels then roll in cinnamon sugar

ITALIAN SFINGI (ITALIAN DOUGHNUTS)

Steps:

• Mix flour, sugar, and baking powder.
• Add eggs, water, and vanilla; mix well.
• Drop batter by tablespoons in hot, deep oil.
• If oil is hot enough, sfingi will cook and turn over without help.
• If not, turn with a large spoon to brown on both sides.
• Add as many sfingi that will fit in skillet or deep-fryer.
• Fry until golden brown.
• Drain on paper towels.
• Combine powdered sugar and cinnamon.
• Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
• Delicious served warm!

SFINGI

Steps:

• In large bowl, combine ricotta, eggs, sugar and vanilla. Mix together baking powder and 1/2 cup flour. Fold into ricotta mixture. Add enough of remaining flour to make a thick batter. Let rest 1 hour.
• Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Drop batter by teaspoons into hot oil and deep fry until golden. Remove with slotted spoon and drain on paper towels.
• Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.