Post by cuteascountry_Shortcake on Jun 6, 2005 20:33:24 GMT -6
Sfingi is a delicious little doughnut type fritter.
NANA CONCHETTA’S SFINGI
4 eggs
1/2 cup sugar
1 pound ricotta
1 1/2 cups sifted all purpose flour
2 1/2 teaspoons baking powder
pinch of salt
1 Tablespoon vanilla
Beat eggs, add sugar, then ricotta, mix well.
Sift dry ingredients together, then add gradually to egg mixture.
Add vanilla. Batter is fairly thick.
This makes at least 80 golf size fritters.
Drop into hot oil by teaspoonful and fry until golden brown.
I fry them in Canola oil, in a 2 quart pot filled about half full, on # 4 heat on electric stove, (medium heat), adjusting heat according to how fast they are cooking.
Drain on paper towel and roll in granulated sugar while they are hot or dip them in honey as you eat them. Serve while they are hot. They are delicious!
Submitted by Frances in Florida
Printed in Nancy's Kitchen Newsletter 6/06/05
NANA CONCHETTA’S SFINGI
4 eggs
1/2 cup sugar
1 pound ricotta
1 1/2 cups sifted all purpose flour
2 1/2 teaspoons baking powder
pinch of salt
1 Tablespoon vanilla
Beat eggs, add sugar, then ricotta, mix well.
Sift dry ingredients together, then add gradually to egg mixture.
Add vanilla. Batter is fairly thick.
This makes at least 80 golf size fritters.
Drop into hot oil by teaspoonful and fry until golden brown.
I fry them in Canola oil, in a 2 quart pot filled about half full, on # 4 heat on electric stove, (medium heat), adjusting heat according to how fast they are cooking.
Drain on paper towel and roll in granulated sugar while they are hot or dip them in honey as you eat them. Serve while they are hot. They are delicious!
Submitted by Frances in Florida
Printed in Nancy's Kitchen Newsletter 6/06/05