Friday, September 30, 2011


This recipe had me at sfeen-gee. Actually, at first I thought it was sfin-jy. Then I thought maybe it was sfin-guy. Then when I found out it was fried ricotta dough, I didn't care how it was pronounced. Next I rationalized that since it's drizzled with honey, it would make an appropriate Rosh Hashanah dessert and added the ingredients to my shopping list. Side note: The leftovers are great for breakfast (kind of like classy doughnut holes).

Yield: 15 servings

1 lb. ricotta cheese
2 eggs
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons baking powder
1 cup all-purpose flour
vegetable oil for frying
1/4 cup honey
1/4 cup confectioners' sugar for dusting

1.      In large bowl, combine ricotta, eggs, sugar and vanilla. Mix together baking powder and 1/2 cup flour. Fold into ricotta mixture. Add enough of remaining flour to make a thick batter. Let rest 1 hour.
2.      Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color.
3.      Scoop batter into a large ziploc bag and cut a small opening on one of the corners. Squeeze the batter out of the bag, a teaspoon at a time, into the hot oil and fry until golden. Remove with slotted spoon and drain on paper towels.
4.      Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.

ricotta, eggs, sugar and homemade vanilla extract
adding flour/baking powder
sfingi dough
sfingi frying
fried sfingi
sfingi inside

Actually, this photo was taken the next morning when it was cold
(the night before when it was fresh and hot, it looked a little gooier).

1 comment:

Randi said...

The Italian Jews get all the good foods.

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