"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sfingi (Sicilian Doughnuts) Recipe

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This recipe for Sfingi (Sicilian Doughnuts), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Colletti (Nonna)
Added: Friday, November 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1/2 c. sugar
1 lb. ricotta
3 1/2 c. flour
4 tsp. baking powder
pich of salt
2 c.milk
oil for deep frying
confectioners sugar

Directions:
Directions:
Please don't use an electric mixer. The right consistency can only be achieved by hand.

Beat eggs with sugar, add ricotta until fine. Blend in flour, baking powder and salt. Slowly add milk as it absorbs. Dough should be firm when pushed off the spoon. Deep fry in 1/2 pot of oil on med heat. They'll float to the top, keep spinning. Brown evenly, drain and test center for doneness. Sprinkle with confectioners sugar.

Personal Notes:
Personal Notes:
This is the Sicilian version of the zeppole which doesn't have Ricotta. We do this on Christmas and eat them hot as we go. Che deliziosa!

 

 

 

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