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    About this recipe: Sfingi are also called zeppole. You'll never realize you're eating ricotta cheese! These are very good - be sure to eat them while they're warm.

    Serves: 15 

    • 450g ricotta cheese
    • 2 eggs
    • 2 tablespoons caster sugar
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 tablespoons baking powder
    • 1 cup (125g) plain flour
    • 2 litres vegetable oil for frying
    • 1/4 cup (60ml) honey
    • 1/4 cup (40g) icing sugar for dusting

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr rising  ›  Ready in:1hr40min 

    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 colour. Drop batter by teaspoons into hot oil and deep fry until golden. Remove with slotted spoon and drain on paper towels.
    3. Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with icing sugar.

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