Spingi made with Ricotta

Sfingi are a delicious fried dough treat dusted generously in sugar. These are made with ricotta and are absolutely amazing.

Ingredients

Batter

2 cups (250 grams) plain all purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup (250 grams) fresh ricotta cheese well drained (See Note 1)

2 eggs

¼ cup (50 grams) granulated sugar

1 cup (240 mls)whole milk

2 teaspoons vanilla extract

For frying

3 cups sunflower or peanut oil for frying

To coat sfinge

2 tablespoons powdered sugar

Instructions

Heat oil in a large heavy pot and attached a deep fry thermometer to the side. Heat the oil to 320ºF/160ºC.

In a large bowl, whisk the flour, baking powder and salt.

In another large bowl, whisk the ricotta, eggs and superfine sugar until smooth.

Gradually whisk the milk into the ricotta mixture and then the vanilla.

Gently whisk the ricotta mixture into the flour until combined.

Prepare a tray lined with paper towels ready to drain the sfingi.

Once the oil is at the correct temperature, use two teaspoons to scoop and push the batter into the hot oil. Don’t overcrowd the pan. Fry for about 4-5 minutes until the sfingi are well browned using two forks to turn.

Use a slotted spoon to remove the sfingi and drain on the paper towels. Allow to cool then dust with powdered sugar before serving.

Tips for Success

Prepare your frying station before you begin.

Fill the pan with oil. Not to full because you don’t want it to overflow.
Line a plate with a paper towel.
Have the required utensils on the ready. I like to alternate between a slotted spoon and forks.

A thermometer is great to monitor the heat of the oil, but if you don’t have one don’t panic! Dip the end of a wooden spoon into the hot oil and press it against the base of the pot. If you see bubbles forming, your oil is ready to fry.

Once you begin, only deep fry a few at a time so you can monitor them properly (or maybe find a frying companion to help you). If the oil becomes too hot, turn off the heat or carefully move the pan off the hot burner.

Nutritional Information:

Per Serving:

Frequently Asked Questions:

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, you can use part-skim ricotta if you prefer.

However, whole milk ricotta tends to yield a creamier texture in the sfingi.

Can I substitute the sunflower or peanut oil with another type of oil for frying?

Yes, you can substitute sunflower or peanut oil with other high-heat oils such as vegetable oil, canola oil, or corn oil.

Just ensure the oil has a high smoke point suitable for frying.

Can I bake the sfingi instead of frying them to reduce oil consumption?

While baking is a healthier alternative, it will result in a different texture compared to frying.

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The sfingi may not have the same crispy exterior when baked.

However, you can try baking them at a high temperature (around 375°F/190°C) until golden brown for a lighter option.

How should I store leftover sfingi?

Store any leftover sfingi in an airtight container at room temperature for up to 2 days.

If you need to store them longer, you can refrigerate them for up to a week.

Reheat them in the oven at a low temperature to maintain their texture before serving.

Can I freeze the sfingi for later use?

Yes, you can freeze the sfingi after frying them.

Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid.

Once frozen, transfer them to a freezer-safe bag or container and store in the freezer for up to 2 months.

Reheat them in the oven until warmed through before serving.

Can I use whole milk ricotta instead of fresh ricotta?

Yes, you can use whole milk ricotta instead of fresh ricotta.

However, fresh ricotta tends to have a smoother texture, which can enhance the taste of the sfingi.

Can I use almond or soy milk as a substitute for whole milk?

Yes, you can substitute almond or soy milk for whole milk if you prefer a dairy-free option.

However, keep in mind that this substitution may slightly alter the flavor and texture of the sfingi.

Can I make the batter ahead of time and fry the sfingi later?

It’s best to fry the sfingi immediately after preparing the batter to ensure they maintain their texture and crispiness.

However, if you need to make the batter ahead of time, cover it tightly and store it in the refrigerator for up to 1 hour before frying.

Can I use a different type of oil for frying, such as olive oil?

While you can technically use olive oil for frying, it has a lower smoke point compared to sunflower or peanut oil, which may result in a burnt taste.

It’s best to use oils with high smoke points for deep frying to achieve optimal results.

What is the purpose of dusting the sfingi with powdered sugar?

Dusting the sfingi with powdered sugar adds a touch of sweetness and enhances their appearance.

It also creates a delightful contrast to the crispy texture of the fried dough.

Can I omit the powdered sugar if I prefer less sweetness?

Yes, you can omit the powdered sugar if you prefer less sweetness.

The sfingi will still be delicious without it, and you can enjoy their savory flavors instead.

How long do the sfingi stay crispy after frying?

The sfingi are best enjoyed immediately after frying when they are still warm and crispy.

However, you can store any leftovers in an airtight container at room temperature for up to 1 day.

Reheat them in the oven at a low temperature to regain their crispiness before serving.

Can I add flavorings such as cinnamon or nutmeg to the batter?

Yes, you can customize the flavor of the sfingi by adding spices such as cinnamon or nutmeg to the batter.

These spices will complement the sweetness of the powdered sugar and add a warm, aromatic flavor to the sfingi.

Are sfingi suitable for people with gluten intolerance?

Unfortunately, this recipe contains flour, which is a source of gluten.

However, you can try experimenting with gluten-free flour blends as a substitute to make gluten-free sfingi.

Can I reheat leftover sfingi in the microwave?

While you can reheat leftover sfingi in the microwave, they may lose some of their crispiness.

For best results, reheat them in a preheated oven at a low temperature until warmed through.