"Sfingi are also called zeppole. You'll never realize you're eating ricotta cheese! These are very good - be sure to eat them while they're warm." — KITTYCATGRL
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1 1/2 teaspoons
1 1/2 tablespoons
vegetable oil for frying
confectioners' sugar for dusting
Wow! I made these for the craft ladies at my church. They LOVED them and even asked me to write down the recipe. After I told my husband about them he asked me to make them when we visited his grandparents. There were a hit there too. My husband raved and raved about them so much that he had one of his co-workers over one night and asked me to make them for him. That's where my one bit of advice comes in. These cook better on a gas stove for some reason. When I made them for the craft ladies I used a gas stove. When I made them for the grandparents I used a gas stove. But when I made them at home on my electric stove they either came out underdone or overdone. The reason for this is the electric stove cannot keep the temperature of the oil at a consistant temperature (when the dough is dropped in the temperature of the oil cools slightly). To solve this problem my husband went out and bought me a deep fryer that has a temperature control just so I could make these for him at home. Now, if that's not telling you something about how good these are then I don't know what will. A BIG THANKS for sharing this recipe!
Good luck on getting these cooked all the way. Burnt on the outside and raw on the inside. In the trash. Perhaps I will try again without the ricotta.
These were awesome. I loved it as well as my 3 kids ages 2,4,and 7 and my husband. After i let the batter sit i put it in a ziploc bag and cut the tip off and squirted in abt tsp increments into the oil.
This was Great. Easy and the kids loved to make them. Best of all they are not too sweet and the honey that you drizzle over them is much healthier than sugar that is used on other treats for kids. Also, I would make sure that I am using a teaspoon to measure off the dough before dropping it into the deep fryer. We used a spoon and when they turned golden brown, I took them out. Mistake!!! They were not done inside... too big and we had to tear them in halfs and deep fry longer. Otheerwise, outstanding.
Excellent recipe! My grandmother used to make this when I was a kid, and I haven't had it since then. This is pretty close to hers. Also, someone else suggested putting the batter in a baggie and cutting off one of the corners to squeeze the batter out. I tried this and it works perfectly. Much better than messing with a sticky spoon.
These were great! They were nice and light and fluffy! The only change I made was that I halved it and used 1/4 teaspoon vanilla and 1/4 teaspoon almond extract. I didnt have any powdered sugar so I just drizzled on the honey. The honey definitely makes these great. Oh, also, I didnt let it sit for an hour I just fried 'em up and they turned out fine :)
I should have known just by looking, but didn't go with my instincts. 1 1/2 tsp vanilla is far too much. Other than that the recipe is great.
I found this recipe when I needed to use up my ricotta cheese. Wow, they were soooooooo good! My boyfriend just loved them.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 134
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