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.
Wow! I made these for the craft ladies at my church. They LOVED them and even asked me to write down the recipe. After I told my husband about them he asked me to make them when we visited his grandparents. There were a hit there too. My husband raved and raved about them so much that he had one of his co-workers over one night and asked me to make them for him. That's where my one bit of advice comes in. These cook better on a gas stove for some reason. When I made them for the craft ladies I used a gas stove. When I made them for the grandparents I used a gas stove. But when I made them at home on my electric stove they either came out underdone or overdone. The reason for this is the electric stove cannot keep the temperature of the oil at a consistant temperature (when the dough is dropped in the temperature of the oil cools slightly). To solve this problem my husband went out and bought me a deep fryer that has a temperature control just so I could make these for him at home. Now, if that's not telling you something about how good these are then I don't know what will. A BIG THANKS for sharing this recipe! - 03 Aug 2005 (Review from Allrecipes US | Canada)
This was Great. Easy and the kids loved to make them. Best of all they are not too sweet and the honey that you drizzle over them is much healthier than sugar that is used on other treats for kids. Also, I would make sure that I am using a teaspoon to measure off the dough before dropping it into the deep fryer. We used a spoon and when they turned golden brown, I took them out. Mistake!!! They were not done inside... too big and we had to tear them in halfs and deep fry longer. Otheerwise, outstanding. - 13 Dec 2006 (Review from Allrecipes US | Canada)
These were awesome. I loved it as well as my 3 kids ages 2,4,and 7 and my husband. After i let the batter sit i put it in a ziploc bag and cut the tip off and squirted in abt tsp increments into the oil. - 09 Jul 2007 (Review from Allrecipes US | Canada)