Sfingi

Sfingi are a delicious fried dough treat rolled in sugar and cinnamon. These are made with ricotta and are absolutely amazing.

In my house we sometimes have them as a tasty treat after making my amazing sourdough french toast - oh so delicious!.  

Why you'll love this recipe

What's not to love about tender, fried dough coated in sugar and cinnamon? Absolutely nothing! Take a bite into a warm, sugar-coated sfingi and you'll be hooked!

Sfingi are also known as sfinci or zeppole. Sometimes they are filled with a ricotta or pastry cream filling.

But you'll also see zeppole made with a choux pastry and fried. These are popular around Father's Day and known as zeppole di san Giuseppe. I prefer to bake these Italian Cream Puffs rather than fry.

You might also find delicious savory sfingi with anchovies or prosciutto inside. These are also known as crispelle or crispeddi but are made with a different dough containing yeast.

So it can be very confusing! This sfingi recipe is a traditional southern Italian pastry that contains fresh ricotta cheese. It's the ricotta that creates a pillowy, soft texture inside the fried dough. Ricotta is so good in sweet recipes like my Ricotta Pie.

This is a super easy recipe perfect for any occasion but often served on Christmas eve. Because the dough is so quick to make, you'll have no problem whipping up a batch after dinner so that your guests can enjoy them fresh!

Ingredients

• All Purpose Flour - Just regular flour is used in this 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!
• Ricotta - Use full fat, creamy ricotta for best results.
• Sugar - I like to use superfine sugar because it dissolves so easily but regular white sugar will also work.
• Milk - Whole milk please! We'll be frying in oil so let's not worry about fat content!
• Eggs - Buy good quality for the best flavor.
• Vanilla Extract - Please don't use imitation - you'll be disappointed!

Instructions

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

1. Combine flour, baking powder and salt.
2. Then in another bowl, whisk the ricotta, eggs and superfine sugar.
3. Add the milk and vanilla to the ricotta.
4. Then combine ricotta mixture with flour to create a smooth batter.
5. Before you start frying mix the sugar and cinnamon in a bowl ready to roll the sfingi.
6. Prepare a tray lined with paper towels ready to drain the sfingi.
7. 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 minutes until the sfingi are well browned.
8. Remove and drain on the paper towels then roll in cinnamon sugar

Be sure to also try my delicious Pastiera Napoletana, a classic Italian Easter recipe.

Tips for success

Sfingi Recipe

Sfingi are a delicious fried dough treat rolled in sugar and cinnamon. These are made with ricotta and are absolutely amazing. 

5 from 4 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Author: Marcellina

Ingredients

Batter

• ▢ 2 cups all purpose plain flour
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup ricotta well drained
• ▢ 2 large eggs
• ▢ 3 tablespoons superfine (castor) sugar
• ▢ 1 cup milk
• ▢ 2 teaspoons vanilla extract

For frying

• ▢ sunflower oil for frying

To coat sfinge

• ▢ 1 cup white sugar
• ▢ 2 teaspoons ground cinnamon optional

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Instructions

• Heat oil in a large heavy pot and attached a deep fry thermometer to the side. Heat the oil to 365ºF/185ºC.
• In bowl whisk the flour, baking powder and salt.
• In another bowl, whisk the ricotta, eggs and superfine sugar until smooth.
• Gradually whisk the milk into the ricotta mixture and then the vanilla.
• Gently whisk the ricotta mixture into the flour until combined.
• Before you start frying mix the sugar and cinnamon (if using) in a bowl ready to roll the sfingi.
• Prepare a tray lined with paper towels ready to drain the sfingi.
• 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 minutes until the sfingi are well browned.
• Remove and drain on the paper towels then roll in cinnamon sugar

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina