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.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

219 calories; protein 5.2g 10% DV; carbohydrates 16.6g 5% DV; fat 14.9g 23% DV; cholesterol 34.2mg 11% DV; sodium 148.3mg 6% DV. Full Nutrition
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Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2019
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! Update: Before you start frying make sure your oil temperature is 375 degrees. Read More
(31)

Most helpful critical review

Rating: 1 stars
01/08/2012
Good luck on getting these cooked all the way. Burnt on the outside and raw on the inside. In the trash. Perhaps I will try again without the ricotta. Read More
(4)
50 Ratings
  • 5 star values: 37
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
08/26/2019
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! Update: Before you start frying make sure your oil temperature is 375 degrees. Read More
(31)
Rating: 5 stars
12/13/2006
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. Read More
(21)
Rating: 5 stars
07/09/2007
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. Read More
(17)
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Rating: 5 stars
12/18/2007
Excellent recipe! My grandmother used to make this when I was a kid, and I haven't had it since then. This is pretty close to hers. Also, someone else suggested putting the batter in a baggie and cutting off one of the corners to squeeze the batter out. I tried this and it works perfectly. Much better than messing with a sticky spoon. Read More
(12)
Rating: 5 stars
03/06/2004
I found this recipe when I needed to use up my ricotta cheese. Wow they were soooooooo good! My boyfriend just loved them. Read More
(9)
Rating: 5 stars
08/09/2008
These were great! They were nice and light and fluffy! The only change I made was that I halved it and used 1/4 teaspoon vanilla and 1/4 teaspoon almond extract. I didnt have any powdered sugar so I just drizzled on the honey. The honey definitely makes these great. Oh, also, I didnt let it sit for an hour I just fried 'em up and they turned out fine :) Read More
(8)
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Rating: 5 stars
02/05/2006
The honey does it!!!! Not only does it help hold the powdered sugar on but it makes you crave more and more!!! I made them due to having extra ricotta cheese from making lasange and he held the plate as we shared them. Better than any donut holes I ever had...light airy YUMMY. Read More
(8)
Rating: 4 stars
08/01/2008
I should have known just by looking, but didn't go with my instincts. 1 1/2 tsp vanilla is far too much. Other than that the recipe is great. Read More
(8)
Rating: 5 stars
06/11/2008
Wonderful recipe! I had to improvise a little but they still turned out delicious. I halved the sugar simply because I prefer things less sweet. I was low on white flour so I used half white/ half wheat. I was also low on oil so I tried heating up 1/4" in a cast iron skillet and fried the batter that way. It did require a little more awareness and manual turning but it worked out fine. Very fun to make and eat! Read More
(5)
Rating: 1 stars
01/08/2012
Good luck on getting these cooked all the way. Burnt on the outside and raw on the inside. In the trash. Perhaps I will try again without the ricotta. Read More
(4)
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