Sfingi

Sfingi also known as Sicilian Sfinci or Zeppole are delicious fried Italian ricotta donuts that are rolled in sugar. In Italy, they are usually made to celebrate a special occasion like La Festa di San Giuseppe (Father’s Day), Carnevale, Easter or Christmas. 

But truthfully, no matter what the occasion, it is always a good idea to make my Sfingi recipe!

What's not to love about tender, fried dough balls dusted generously in sugar? Absolutely nothing! After taking just one bite into a warm, sugar-coated sfingi, I know you’ll find every and any excuse to make these Italian ricotta donuts!

The addition of ricotta to the dough, means Sfingi have a rich and creamy flavor, which balances perfectly when they are dusted with powdered sugar. But for even more decadence, you can follow the lead of Sicilian pastry shops and fill these Italian doughnuts with a ricotta or pastry cream filling. 

Just like my Italian Cream Puffs, you’ll love that Sfingi are rich enough to make a decadent dessert, but also simple enough to serve as a simple sweet snack. I’m sure that you’ll be going back to my Sfingi recipe again and again. 

Why you’ll love this Sfingi recipe:

• The ricotta in these Italian doughnuts makes the texture on the inside so pillowy and soft!
• Sfingi are Italian ricotta donuts rolled in sugar - what’s not to love?! 
• Italian ricotta donuts are a guaranteed crowd pleaser for adults and kids alike.
• Unlike some fried desserts, Sfingi are still delicious the next day. 

Ingredients

• Flour - Regular all purpose or plain flour is used in this Sfingi recipe. I've never tested this with gluten free or other flours so I can't recommend any substitutions.
• Baking Powder - A little baking powder for rise and puff. You'll see it at work in the hot oil.
• Salt - The natural flavor enhancer to these Italian ricotta donuts!
• Ricotta - Use full fat, creamy ricotta for best results.
• Sugar - I like to use superfine sugar (also known as castor sugar) because it dissolves so easily but regular white sugar will also work.
• Milk - Whole milk please! We'll be frying the Sfingi in oil so let's not worry about fat content!
• Eggs - Buy good quality for the best flavor.
• Vanilla Extract - Please don't use vanilla essence - you'll be disappointed!
• Sunflower oil - for frying at a high heat.

Instructions

This sfingi recipe is so quick, you'll want to heat the oil before starting the dough.

Drain on paper towels then roll in to serve.

Hint: Make sure that the oil is hot enough that when the batter goes in the sfingi start cooking immediately. This prevents the oil soaking into the batter which end up making oily donuts.

Substitutions

• Instead of sunflower oil, you could fry in peanut oil, grapeseed oil or vegetable oil that has a high heat tolerance. 

Variations

• You can add a teaspoon of ground cinnamon to the Sfingi batter for extra flavor. 
• If you’re after a citrus hit, why not add orange zest or lemon zest to the Sfingi batter.  
• Instead of rolling the hot Italian ricotta donuts in just sugar, you could roll in a mixture of cinnamon and sugar or dust with powdered sugar. 

Equipment

For best results, a cooking thermometer helps to regulate the temperature of the hot oil and ensure the Sfingi are cooked perfectly.

But if you don’t have one, you can still make this recipe! You’ll find all the tips for success below.

Storage

As with most fried pastries, Sfingi are best served fresh. However, I find these Italian ricotta donuts are still very enjoyable the following day if stored in an airtight container. The sugar on the outside might melt, but you can always roll them into more!

Tips for Success

If this is your first time deep frying don’t panic! It’s all in the preparation. I recommend setting up your frying station before you begin. This includes filling your chosen pan with oil (not too full), preparing a plate lined with a paper towel for draining off any excess oil from the deep fried Sfingi and having your required utensils on the bench next to you. I like to alternate between a slotted spoon and forks.

I recommend using a thermometer to monitor the heat of the oil, but if you don’t have one don’t panic! Dip the end of a wooden spoon into the hot oil and press it against the base of the pot. If you see bubbles forming, your oil is ready to fry. 

Once you begin, only deep fry a few at a time so you can monitor them properly (or maybe find a frying companion to help you). If the oil becomes too hot, turn off the heat or carefully move the pan off the hot burner.

FAQ

Serving Suggestions

Sfingi are first and foremost celebration food! So I love to serve them alongside other celebratory desserts like my Sourdough French Toast, Ricotta Pie or Pastiera Napoletana.

Recipe

This updated and improved recipe was first posted on April 11, 2013.

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.