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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 batch 1076g Recipe makes 1 batch) |
||
| Calories 2242 | ||
| Calories from Fat 170 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.9g | 29% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 634mg | 211% | |
| Sodium 2406mg | 100% | |
| Potassium 647mg | 18% | |
| Total Carbohydrate 457.2g | 152% | |
| Dietary Fiber 13.9g | 55% | |
| Sugars 158.1g | ||
| Protein 57.9g | 115% | |
Italian Sfingi (Italian Doughnuts)
By: Kim D.
Nov 1, 2003
These Sicilian doughnuts are delicious served warm! The recipe comes from one of my favorite cookbooks titled "Cucina Deliziosa", which was compiled by the Charity Guild of Saint Joseph in Houston, Texas.
1 batch
Ingredients
- 3 cups flour
- 3 tablespoons sugar
- 6 teaspoons baking powder
- 3 eggs, beaten
- 1 1/2 cups water
- 1 teaspoon vanilla
- corn oil (for frying)
- 1 cup powdered sugar
- 1 tablespoon cinnamon
Directions
1
Mix flour, sugar, and baking powder.2
Add eggs, water, and vanilla; mix well.3
Drop batter by tablespoons in hot, deep oil.4
If oil is hot enough, sfingi will cook and turn over without help.5
If not, turn with a large spoon to brown on both sides.6
Add as many sfingi that will fit in skillet or deep-fryer.7
Fry until golden brown.8
Drain on paper towels.9
Combine powdered sugar and cinnamon.10
Sprinkle warm sfingi with powdered sugar and cinnamon mixture.11
Delicious served warm!
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- Course > Breads
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- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings
- Preparation > Technique > Deep Fry
- Occasion > Holiday/Event > Historical/Traditional
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
- Dietary > High in... > High Calcium
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Featured Reviews for This Recipe
From: 1001134
On Oct 24, 2008
I was so excited to find this recipe. We had enjoyed these at the Italian Festival in Houston...glad to find the exact recipe served at the Festival.
From: seesko
On Jun 14, 2005
My mom used to make somthing like this. This took me back to child hood. They were very yummy and easy to make. I suggest having them for breakfast with syrup on top. T
From: FoodFromSicily
On Mar 5, 2006
Thanks so much for posting this. As easy as this is to make, the only one who made them in my family was my dear grandmother.. and when she passed away, the recipe was gone. Brings back many wonderful memories.
From: Pietrina Elena
On Sep 10, 2006
My mother just passed away in July 2006. We are Sicilian and I was asking my dad how to make these because it has been a tradition since I was a little girl. Sometimes my mom would fill them with different foods like, raisins or anchovies. They are absolutely delicious and I am so grateful to have stumbled on this website!
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