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"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."
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1 h 40 m servings 219 cals
Serving size has been adjusted!
Original recipe yields 15 servings


  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Read all reviews 41
  1. 48 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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 ...

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 in...

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 baggi...

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 ...

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.

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/...

The honey does it!!!! Not only does it help hold the powdered sugar on but it makes you crave more and more!!! I made them due to having extra ricotta cheese from making lasange and he held th...

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