"Hunger is the best sauce in the world."--Cervantes

Spingi Recipe

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This recipe for Spingi, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Brenda Neroni
Added: Monday, December 31, 2007

Category:

Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 1/2 teaspoons granulated sugar
2 eggs, beaten
1 lb. or 1 cup of ricotta cheese (have to play with consistency depending on ricotta, should be sticky)
1/4 teaspoon vanilla extract
1/2 cup confectioners' sugar or granulated sugar for dusting (you can also use cinnamon sugar)

2 quarts vegetable oil for frying

Directions:
Heat oil in a deep-fryer or a pot until a temperature or 375 degrees. In a medium bowl, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently until combined. It will be wet and sticky. Drop by tablespoons into the hot oil a few at a time. Turn if necessary to ensure golden on all sides. They will float to top as they brown. Fry about 3 or 4 minutes. Drain on paper towels and dust with sugar and serve immediately and while still warm.

Number Of Servings:
12
Preparation Time:
20 minutes
Personal Notes:
I had these for the first time in Chicago when we went to the home of Italian in laws after a funeral. They were delicious and a family fun thing to do. We ate them as they came out of the oil. The kids enjoy sprinkling on the sugar. Would make a great breakfast treat or a late night snack. Have a good cup of coffee ready! Serves 12.

 

 

 

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