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Lucy's Fried Puffs

Sfinci della Lucia


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.


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