Sfinge are a delicious fried dough treat rolled in sugar and cinnamon. These are made with ricotta and are absolutely amazing.
Sfinge
Sfinge are a delicious fried dough treat rolled in sugar and cinnamon. These are made with ricotta and are absolutely amazing.
Print RateIngredients
Batter
- 3 tablespoons sugar
- 1 cup milk
- 2 cups all purpose plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup ricotta well drained
- 2 teaspoons vanilla extract
For frying
- vegetable oil for frying
To coat sfinge
- 1 cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Heat oil in a large heavy pot and attached a deep fry thermometer to the side. Heat the oil to 365F/185C.
- In the meantime make the batter. Heat the sugar and milk in a medium saucepan, stirring occasionally until the sugar is dissolved and the milk is hot. Remove from heat add in the vanilla extract.
- In bowl whisk the flour, baking powder and salt.
- Whisk the eggs and the ricotta into the milk mixture then tip the milk/egg/ricotta mixture into the flour and whisk to combine.
- Before you start frying mix the sugar and cinnamon in a bowl ready to roll the sfinge.
- Prepare a tray lined with paper towels ready to drain the sfinge.
- 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 minute until the sfinge are well browned.
- Remove and drain on the paper towels then roll in cinnamon sugar
Tried this recipe? I’d love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina
Cakelaw
These look delicious Marcellina – they are like little ricotta donuts.
Juliana
This little ricotta treats sound and look delicious Marcelina…and love the sugar and cinnamon layer.
Have a great weekend 🙂
Mary
What a delightful treat! These look delicious and just beg to be tried. I hope your weekend is off to a great start. Have a good day. Blessings…Mary
Marcellina
Ooops! Thanks Joyce of Kitchen Flavours, I forgot the main ingredient! Yes, it gets mixed in with the wet ingredients. I have ammended the post. Feeling sheepish!
kitchen flavours
Hi Marcellina,
This is lovely, will keep this in mind when I make my next batch of Ricotta! Do you add in the Ricotta together with the wet ingredients first?
Have a nice day!
Catherine
Dear Marcellina, These are a wonderful achievement. I remember my mother making these. She was wonderful.
I compliment you, I have never tried to make these. They look like perfection.
Thank you for your visit and taking the time to leave a kind comment. Blessings dear. Catherine xo
Renata
Marcellina, thanks for introducing me to this wonderful treat, it really did make my mouth water. In Brazil, there is something very similar but without the ricotta. I wonder how much better this one must be! thanks for sharing, love your post!
Ale
they look really delicious…well done, Marcellina…hope you're doing well! 🙂
Lisa
I will, I will! x