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 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|
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).