MAKES ABOUT 2 DOZEN
I love to search for old forgotten recipes, just for the pleasure of bringing back memories. This one originated in a small community not too far from Benevento, and was passed down by Lucia DiMicco's mother, a friend of Rose Tavino Manes. True, there are many versions of Sfinci, or fried puffs of dough. I like the texture and lightness of this one, which uses ricotta in the batter. These are quick snacks or a great breakfast treat. You can make the dough the night before.
2 large eggs
1/4 cup granulated sugar
2 cups ricotta cheese, well drained
1 tablespoon vanilla extract or favorite liqueur
2 cups King Arthur™ Unbleached, All-Purpose Flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 cups vegetable oil
Confectioner's sugar
In a bowl, mix the eggs, sugar, ricotta, and vanilla until smooth and creamy.
In a separate bowl, sift the flour, baking powder, and salt, then add to the egg mixture, blending well until a heavy, sticky batter is formed. If the batter seems too dry, add a little milk.
In a heavy, deep pan or deep-fryer, heat the vegetable oil to 375 F.
Using 2 soup spoons, drop heaping tablespoons of batter into the hot oil and fry until deep golden on both sides. Sometimes the puffs will flip over by themselves; if not, turn them with a slotted spoon. Remove the puffs with a slotted spoon to brown paper to drain.
Place the puffs on a serving dish and sprinkle all over with confectioner's sugar. These are best served warm.
This recipe is featured on Season 0 - Recipes without show numbers.
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