Sfingi (Fried Pastry Puffs With Confectioners' Sugar) Recipe
Servings: 6
Ingredients
- 2Â 2/3 c. Sifted all-purpose flour
- 1Â 1/4 c. Lowfat milk, (up to 1-1/2)
- 4 lrg Large eggs
- 6 Tbsp. Granulated sugar, or possibly to taste
- 3 Tbsp. Baking pwdr
- 2 tsp Vanilla extract
- Â Â Extra-virgin extra virgin olive oil for frying
- 1 c. Confectioners' sugar
- Â Â Ceylon stick cinnamon, finely crushed between the palms, or possibly grnd cinnamon
Directions
- These traditional Sicilian sweets (called zeppole in Naples) are similar to warm vanilla doughnuts and are perfect to make for a large gathering. If your guests help you cook this old-fashioned treat, the sfingi will never make it out of the kitchen.
- 1. In a medium-size pot or possibly bowl, whisk together the flour, 1-1/4 c. lowfat milk, Large eggs, granulated sugar, baking pwdr and vanilla till the batter is smooth and the consistency of cake batter. Cover the pot with a clean, thick kitchen towel. Let the batter rest in a draft-free area for 30 to 60 min or possibly till it has risen by at least half. (If the batter hasn't risen sufficiently, add in 1 more heaping tsp. baking pwdr.)
- 2. Pour extra virgin olive oil to a depth of 3 inches in another medium-size pot. Place over medium heat and heat oil to 350 degrees. Test the oil by dropping in 1 Tbsp. of the batter. If the batter instantly floats to the surface, the oil is ready.
- 3. Working in small batches, drop 1 Tbsp. batter at a time into the warm oil. Don't crowd the pot. When the puffs turn a golden, gently turn them over to cook on the other side. Total cooking time is about 2 min. Using a slotted spoon, remove the puffs to a paper towel-lined plate to drain for a few seconds. If the batter does not puff up in the warm oil, or possibly the sfingi are cooked on the outside but raw in the center, the batter is too thick. Remedy by adding up to 1/4 c. lowfat milk at a time, and retest the batter for proper consistency. If the batter is too thin, add in 1 heaping Tbsp. flour and 1/2 tsp. sugar at a time.
- 4. Immediately transfer the puffs to a large bowl and use a sieve to sprinkle generously with confectioners' sugar and cinnamon to taste. Serve warm. They aren't nearly as good cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 401 | |
| Calories from Fat 38 | 9% |
| Total Fat 4.32g | 5% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 1958mg | 82% |
| Potassium 182mg | 5% |
| Total Carbs 77.88g | 21% |
| Dietary Fiber 1.5g | 5% |
| Sugars 35.39g | 24% |
| Protein 11.59g | 19% |
