1cup(250 grams) fresh ricotta cheese(well drained (See Note 1))
2eggs
¼cup(50 grams) granulated sugar
1cup(240 mls)whole milk
2teaspoonsvanilla extract
For frying
3cupssunflower or peanut oil for frying
To coat sfinge
2tablespoonspowdered sugar
Instructions
Heat oil in a large heavy pot and attached a deep fry thermometer to the side. Heat the oil to 320ºF/160ºC.
In a large bowl, whisk the flour, baking powder and salt.
In another large 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.
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 4-5 minutes until the sfingi are well browned using two forks to turn.
Use a slotted spoon to remove the sfingi and drain on the paper towels. Allow to cool then dust with powdered sugar before serving.
Fill the pan with oil. Not to full because you don't want it to overflow.
Line a plate with a paper towel.
Have the required utensils on the ready. I like to alternate between a slotted spoon and forks.
A thermometer is great 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.
This recipe has been adapted from A Baker's Odyssey by Greg Patent.