Sfingi Recipe

Recipesfull introduces to you: Italian Recipes. (Sfingi 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.

Brief

Prep 20 mins

Cook: 20 mins

Additional: 1hr

Total: 1hr40 mins

Servings: 15

Yield: 15 servings

Sfingi Recipe

Ingredients

1 pound ricotta cheese

2 eggs

2 tablespoons white sugar

1 ½ teaspoons vanilla extract

1 ½ tablespoons baking powder

1 cup all-purpose flour

2 quarts vegetable oil for frying

¼ cup honey

¼ cup confectioners' sugar for dusting

Parmesan Focaccia Bread

World Cuisine

Directions

Step 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.

Step 2

Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Drop batter by teaspoons into hot oil and deep fry until golden. Remove with slotted spoon and drain on paper towels.

Step 3

Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.

Nutritional Information

Sfingi Recipe

Servings Per Recipe:15

Calories: 218.5

% Daily Value *

Protein: 5.2g 10%

Carbohydrates: 16.6g 5%

Dietary Fiber: 0.2g 1%

Sugars: 8.5g

Fat: 14.9g 23%

Saturated Fat: 3.2g 16%

Cholesterol: 34.2mg 11%

Vitamin A Iu: 148.7IU 3%

Niacin Equivalents: 1.4mg 11%

Folate: 22.4mcg 6%

Calcium: 143.4mg 14%

Iron: 0.8mg 4%

Magnesium: 7.6mg 3%

Potassium: 59.5mg 2%

Sodium: 148.3mg 6%

Thiamin: 0.1mg 8%

Calories From Fat: 133.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.