SFINGI RECIPE
Steps:
- Heat oil in a large heavy pot and attached a deep fry thermometer to the side. Heat the oil to 365ºF/185ºC.
- In bowl whisk the flour, baking powder and salt.
- In another 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.
- Before you start frying mix the sugar and cinnamon (if using) in a bowl ready to roll the sfingi.
- 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 5 minutes until the sfingi are well browned.
- Remove and drain on the paper towels then roll in cinnamon sugar
RICOTTA BALLS (ITALIAN DOUGHNUTS)
Make and share this Ricotta Balls (Italian Doughnuts) recipe from Food.com.
Provided by Steve P.
Categories Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a large bowl.
- Drop by teaspoonfuls into hot oil and deep fry.
- Balls will turn themselves over when one side is done.
- Fry until golden brown and cooked through adjust heat as needed if they brown too quickly without cooking through.
- Drain on paper towels to cool and absorb oil.
- When cool, sprinkle with powdered sugar.
Nutrition Facts : Calories 43.2, Fat 1.6, SaturatedFat 1, Cholesterol 13.2, Sodium 42.9, Carbohydrate 5, Fiber 0.1, Sugar 0.6, Protein 2
ZEPPOLE
Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Italian
Time 40m
Yield 35
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
- Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 4.7 g, Cholesterol 12.1 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 24.2 mg, Sugar 1.9 g
RICOTTA DOUGHNUTS
Steps:
- In a deep saucepan, heat enough oil to deep fry (about half-way up the pot) to 350 to 365 degrees F.
- Mix the ingredients together in a bowl with a wooden spoon in order until the batter is smooth.
- Using 2 teaspoons, scoop a spoonful of batter then push it off into the hot oil with the other spoon. They will sink then float to the top of the oil. Turn them occasionally to fry evenly on all sides.
- Drain on paper towels and then dip in powdered sugar or roll at the table in cinnamon sugar. Serve immediately.
EASY ITALIAN LEMON RICOTTA DOUGHNUTS
One of the quickest doughnut recipes you'll ever make without any yeast and ready in less than an hour! These easy Italian lemon ricotta doughnuts, especially delicious served warm right out of the fryer, are crisp on the outside and fluffy on the inside with a hint of lemon flavor!
Provided by Nadia Fazio
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- If your ricotta is very watery, strain it in a cheesecloth lined fine meshed sieve for at least 15 minutes.
- Combine ricotta, eggs and sugar in a large bowl. Stir with a whisk or fork until smooth.
- Note: if the mixture is not completely smooth you will detect darker spots in the fritters when frying (as in mine!), these are simply small lumps of ricotta. This does not affect the flavor or texture of the doughnuts.
- Stir in the lemon zest. Sift the flour, baking powder and salt. Add to the ricotta mixture and stir just until combined. The mixture will be sticky and thicker than a pancake batter.
- Let the dough sit at room temperature for about 20 minutes.
- During this time, slowly heat about 2 inches of oil in a heavy bottomed pot, or use a deep fryer if you have one. Test to see if the oil is hot by dropping a tiny piece of dough in the oil. If it immediately begins to bubble and sizzle, the oil is ready.
- Use a handy 1 tbsp. cookie scoop to carefully drop the dough directly into the hot oil. For best results, do not overcrowd the pan. I fried eight doughnuts at a time, in three separate batches.
- The doughnuts are ready when they are golden brown on all sides. Lower the heat if they begin to brown too quickly on the outside as they may remain raw in the middle. My fritters took from 2-3 minutes to cook.
- Use a slotted spoon to scoop them out of the oil and transfer them to a paper towel covered tray to absorb any excess oil. While still warm, dredge each doughnut in granulated sugar. Serve immediately.
Nutrition Facts : Calories 78 kcal, Carbohydrate 8 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 21 mg, Sodium 35 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
REAL TASTY ITALIAN FRIED RICOTTA BALLS
This recipe was giving to me from someone dear to me that I. Worked with years ago we would always trade recipes together. It was so much fun to do we all shared such great recipes together.
Provided by maroon7baby
Categories Dessert
Time 16m
Yield 12 15, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the above ingredients together and let stand for 1 hour.Using teaspoons, spoon out ingredients and form a ball. Then deep fry in a frying pan with some oil or shortening until light brown.then put on towel paper to drain then toss in powdered sugar or cinnamon and sugar.
- yes recipe can be doubled.
- enjoy and.
- share with family and friends.
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