Reviewed: Jun. 29, 2009

Favorite family recipe: the sfingi never get to leave the kitchen as the kids and adults stand next to the deep fryer and fight to eat them. Variations include adding chopped apples to the batter and shaking in cinnamon sugar in a brown paper bag after draining. Hint: dropping these into the deep fryer using two teaspoons results in some "fingers" stretching out from the dough, which are my family's favorite crispy part.

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AbbyNormal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Jun. 22, 2009

These were fabulous when they were fresh and hot, but once cold were soggy and less appealing. Eat 'em while they're hot!

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shepoli

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Reviewed: Jan. 24, 2009

Yum, yum, yum!! I used ricotta fresh from Italy, and oh my goodness, they were good! One thing - instead of piling them in a pyramid and drizzling honey and powdered sugar over them, I rolled each one in honey and powdered sugar. Super good!

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the mommy

Cooking Level: Intermediate

Living In: Palatine, Illinois, USA

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Reviewed: Oct. 2, 2008

these are authentic. My father said they were just like "mamma made". A very good recipe

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Francesca

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2008

These were really good and a great way to use up any leftover ricotta from lasagna. I made a 4-serving version, using 3/4 cup of ricotta, 1/8 cup Egg Beaters, 1.5 tsp sugar, 1/2 tsp vanilla, 1.25 tsp baking powder, and 1/4 cup flour. I also used a medium sized cookie scoop to ensure they were all uniform and would cook evenly. They were delicious right out of the oil. However I cooked them the night before, stored them in an airtight container wrapped in paper towels and then baked them until hot the next day. Tasted perfect! Tasted like little donut holes!

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NikkiB

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 3, 2008

These were very good but I agree I think maybe some cinammon or another spice was needed to make them perfect. Hubby and cousin ate them all!! Thanks for a great recipe

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nikki4187

Cooking Level: Expert

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Reviewed: Aug. 31, 2008

Very simple to prepare and it was really easy to fry these yummy treats up. Cinnamon spinkled with the sugar, made these even better!

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Aug. 9, 2008

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 :)

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Aug. 7, 2008

I tried to make these and i failed miserably!! I cooked them in a deep fryer and they didn't seem to cook all the way through. They were almost burnt on the outside and they werre raw like inside. I don't know what i did wrong....

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KJ140

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Reviewed: Jul. 31, 2008

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.

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Ahira

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Reviewed: Jun. 21, 2008

Yummy!

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K. Schuman

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Arlington, Texas, USA

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Reviewed: Jun. 11, 2008

Wonderful recipe! I had to improvise a little, but they still turned out delicious. I halved the sugar, simply because I prefer things less sweet. I was low on white flour, so I used half white/ half wheat. I was also low on oil, so I tried heating up 1/4" in a cast iron skillet and fried the batter that way. It did require a little more awareness and manual turning, but it worked out fine. Very fun to make and eat!

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fogwood214

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

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.

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MLM22

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2007

My husband couldnt get enough of these. I loved them also. Thanks for sharing.

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firelinea

Cooking Level: Beginning

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Reviewed: Jul. 9, 2007

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.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 8, 2007

A Very Italian Treat!!!1

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: May 25, 2007

It tastes kind of like funnel cake but not as good.

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chrissy83

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: May 14, 2007

We loved this! My kids and husband ate them all up! A special treat.

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Kim S

Cooking Level: Expert

Living In: El Sobrante, California, USA

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Reviewed: Apr. 26, 2007

These are to die for! I've made them several times for friends and family and they all rave. Make sure you don't make them too big or they won't cook all the way through.

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Amy M.

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Reviewed: Dec. 13, 2006

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.

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