Mother’s Sfingi Recipe
In Sicily, where every family has his own sfingi’s recipe there are thousands of
different types of batters to make the homemade sfingi.
My mother made these delicious delicacies not for any special occasion, only if she
was in the mood and had the time to make them. She never weighed or measured the ingredients, but the end
results were always positive.
She pleased everyone making this light tasty fried dough dessert, and she was delighted by the compliments and
favorable comments each one of us made to her about the sfingiteddi.
A special delight was when she added to the batter a chunk of primosale, a fresh mild cheese or a piece of goat
ricotta: it was a real treat!...
Makes a Large Tray
4 packages active dry yeast
2 ½ cups of warm water
1 cup of warm milk
2 teaspoons of sugar
3 teaspoons of salt
2 tablespoons of olive oil
2 cups of flour
2 medium eggs, lightly
2 tablespoons of olive oil
2 (additional) cups of
Also have handy extra flour and
· Canola or corn oil for
Pour the warm water and milk in a large bowl and dissolve in it the yeast and
sugar: wait 10 minutes to check if the yeast is active and healthy. If it foams the yeast is active.
Add the 2 cups of flour and mix until well blended; set on the side and cover the
bowl with a clean kitchen towel, keeping it in a warm place, until it almost doubles its size, about 1 hour.
Add 2 eggs, olive oil and the remaining 2 cups of flour a little at a time, making
sure there are no lumps in the batter.
If the batter needs extra flour or milk, add to it a little at a time until the
right consistency is attained: it should be thicker than muffin batter and if spooned out it should not drop off
easily from the spoon. Cover and set on the side for 30 minutes to 1 hour.
In a large and deep pot, or in a deep fryer, preheat some vegetable oil to 350 degrees and test temperature by
dropping into it a bit of the batter.
If it come up fast the oil is ready.
To drop the dough off into the oil, use a trigger ice cream scoop or with a tablespoon form a walnut size ball and
with the help of another spoon drop it into the deep fryer. Do not overcrowd fryer.
Turn the fritters with tongs to evenly cook them and fry until golden. Drain on paper towels and sprinkle with
granulated sugar and cinnamon or a mixture of sugar, cinnamon and dark cocoa.
My mother used this mixture to make special fritters; she drenched into the flour chunks of fresh cheese, like
primosale or mozzarella or a special goat ricotta cheese and then dipped them into this batter, covering them on
all sides, and then dropped them into the hot oil until nicely brown. A delicious snack!...