Sfinci: Sicilian doughnut filled with ricotta

Sfinci are fried dumplings of ricotta that Sicilians eat for breakfast and they make delicious snacks for summer or outdoor eating. You can flavour them with vanilla as they did in Noto and shake sugary  cinnamon over if that is your fancy.  I like mine dipped in honey! They are tastier and fresher than doughnuts but just as naughty…

Tucking into cafe style Sfinci in Noto

Tucking into cafe size Sfinci in Noto

Ingredients list: Makes about 8 to 10 Sfinci

  • 6 eggs
  • Sugar, 125 g
  • Ricotta, 500g
  • Flour, 250g
  • Baking powder, 4 Tbsp
  • Vanilla pod, to taste
  • Honey, 60 ml or 60 g of sugar mixed with 1 tsp of cinnamon

Beat the eggs with the sugar until it turns pale yellow.

Add the ricotta, followed by spoonfuls of flour, baking soda and scrapes of the vanilla pod. Make sure it is all blended in.

Use a cast iron pan to heat the oil bring it to a low frying temperature.

Drop big dollops of batter into the oil and leave it to brown on both sides. Keep the fire low so it does not burn too fast! Do check that they are moist inside but not too runny. My children turned their noses up at a runny batch and I had to fry them all over again… The things we do for love…

Serve at rooms temperature with a dip of sugared cinnamon and a dip of honey, to choose from. These treats are deliciously indulgent and very very addictive.

Sicilian doughnuts

Sicilian doughnuts

Details of a Sicilian window

Details of a Sicilian window

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