Sfingi Obsession…

Saturday was quite hectic. I desperately needed some primping; I try to keep the errands to a minimum, five things I had to do: religious instruction, nails, thrift store, supermarket and a basketball game…Six, get gas; seven, check oil!

Aye Ya Yai! (I think that is how it’s spelled)

At least I had the sense to do my food shopping on Friday night after work….not my first choice for a Friday night, but very necessary.  During which time I received a text from my sister Silvana …So why don’t you come for dessert, and see the girls (her friends) around 8ish… I responded, Huh.  She called, “come over tomorrow night for dessert. It will be fun!  Okay!

On Saturday morning, into the afternoon, we set out to do what was needed to be done; during this time all I was doing was fantasizing about these Beignets that Joy the Baker posted on her blog!

They looked so good I needed to try them; it reminded me of a similar recipe my mom makes called Sfingi…maybe I can make a batch and bring it over to my sister’s house tonight….nah I still have to make dinner ….pizza night!

Now, I am sitting in the nail place, my hands are soaking, my manicurist comes over to me, and tells me that her and her daughters made these Korean donuts on Friday night,  and pops one in my mouth. Ahhhh, I sang, so good, sugary, quite dense…she proceeded to tell me that they are so much better warm, I had heard that before, with any type of homemade fried dough!  This was a sign, I know a sign when I see it ….we are making Sfingi kids, and bringing it to Aunt Silvana’s house!

OK back to the supermarket I needed Presto flour, Ricotta cheese; oh, they have Romano cheese need that too (making meatballs tomorrow)….now home.  Called my mom, I need the recipe for Sfingi.

OK… she said

Four eggs
One small container of Ricotta Cheese
Two Tablespoon of Vanilla Extract
Four Tablespoons of sugar
One cup of Presto Flour; but after you mix everything if it is liquidly add some more flour, the batter should be thicker than pancake batter. 1 added another 1/4 cup of flour; I think it helps when frying them. Then my mom told me don’t make the oil too hot because then the outside will cook before the inside….Oh Boy!

I made the batter and placed it in the refrigerator.  I was not going to fry these until we were closer to leaving.

After we ate,  I cleaned up, then I made the Sfingis:

Fry it in a small sauce pot, the dough floats when almost done, just fry until golden on all sides!

Place on a paper towel to drain any excess oil!

Presto! Sprinkle with powdered sugar; get yourself a glass of wine, coffee, espresso or cappuccino….