What exactly are Sfingi?

Easy Italian fried ricotta doughnuts. Truly delicious light fried bites of dough rolled in sugar. By adding ricotta to the dough it means the Sfingi have a rich and creamy flavour and because they are so easy to make, you will be making these all the time!

What is the difference between Sfingi and Zeppole?

They are both delicious Italian doughnuts and do taste rather similar. However, sfingi are from Sicily and made with flour, sugar, eggs and ricotta, whilst zeppole are from Naples and traditionally made using flour, yeast and water. Both are very popular and often served on St Joseph’s Day as well as other celebrations like Christmas and Easter.

What do I serve with Sfingi Doughnuts?

Traditionally they are just rolled in sugar or served with a dusting of icing sugar. I love rolling them in caster sugar spiked with a generous pinch of cinnamon as it’s just such a good combination. To make them more of a dessert I love these with a good dollop of mascarpone and a pot of slightly warm jam for dipping.

Can I make these Sfingi Doughnuts in advance?

Like most fried sweet treats and pastries, these sfingi doughnuts are best served fresh after making. However, if you pop them in an airtight container, they are still delicious the next day. You can reheat them in the oven or air fryer to heat through. You might find the sugar has melted so you may need to re-roll in a little more.

Sfingi Doughnuts

Name: Sfingi Doughnuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 250g ricotta; 50g caster sugar; 2 large eggs; 250g plain flour; 1 ½ tsp baking powder; ¼ tsp flaky salt; 230ml full-fat milk; Sunflower oil, for frying; 4 tbsp caster sugar; ½ tbsp ground cinnamon

Sfingi Doughnuts

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These delicious fried Italian doughnuts are unbelievably simple and so much quicker than the American version. The perfect sweet treat when you are cooking for a crowd…

Author: Margie Nomura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Makes around 20 1x
Category: Pudding
Method: Deep Frying
Cuisine: Italian
Diet: Vegetarian

Ingredients

Units Scale

For the Sfingi:

250g ricotta
50g caster sugar
2 large eggs
250g plain flour
1 1/2 tsp baking powder
1/4 tsp flaky salt
230ml full-fat milk
Sunflower oil, for frying

For the sugar coating: (optional)

4 tbsp caster sugar
1/2 tbsp ground cinnamon

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Instructions

Line a large baking sheet with kitchen paper and set aside.
In a large bowl, whisk together the ricotta, sugar and eggs until combined. Whisk in the milk.
Sieve in the flour, baking powder and salt, then whisk again until combined.
Pour about 5cm of oil in a deep, wide pan — make sure it is deep enough that the oil comes no more than ⅓ up the sides of the pan — and place over a medium-high heat.
Once the oil is hot (it should sizzle if you add a little batter) start to add 1 tbsp scoops of the batter to the oil - work in batches, taking care not to overcrowd the pan. They don’t have to be the perfect shape, they are supposed to look a little rustic.
Fry for 2 minutes before carefully rolling them over using a spatula or slotted spoon. Continue to fry for another 2 minutes - or until golden brown. Remove from the pan using a slotted spoon and place on the prepared baking sheet to drain off any excess oil. Repeat until you have used all the remaining batter.
Mix together the caster sugar and cinnamon in a bowl. Add the still warm (but not too hot) sfingi and gently toss to coat.
Place onto a serving plate and enjoy!

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Notes

Serving suggestion: It is not traditional at all, but I love these served with mascarpone and warm jam to dip.

Coating: You could swap the caster sugar for vanilla sugar for a delicious vanilla flavoured coating.

Storage: These are best served on the day of making, although they are still delicious the following day if stored in an airtight container (you might need to re-roll in sugar).