Kitchen Recipe Collection
Italian Sfinci di San Giuseppe (Ricotta Fritters)
Traditional Sicilian fried pastries, light as air, filled with sweet ricotta cream and decorated with candied fruit.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 12 servings
- water
- butter
- salt
- all-purpose flour
- eggs
- baking powder
- ricotta cheese
- powdered sugar
- chocolate chips
- candied orange peel
- oil for frying
Equipment
- Large pot
- Piping bag
- Deep fryer
Instructions
- 1
Prepare Choux Pastry Base
In a saucepan, bring water, butter, and a pinch of salt to a boil. Remove from heat and stir in the flour all at once.
- 2
Cook the Dough
Return to low heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan. Let it cool slightly.
- 3
Add Eggs
Transfer the dough to a mixer. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in baking powder.
- 4
Heat Oil
Heat neutral frying oil in a deep pot to 320°F (160°C).
- 5
Fry the Sfinci
Drop tablespoons of dough into the hot oil. Fry slowly for about 10-15 minutes, turning often, until deeply golden and puffed up.
- 6
Drain
Remove the sfinci with a slotted spoon and drain on paper towels. Let them cool completely.
- 7
Prepare Ricotta Filling
Drain the ricotta well. Mix it with powdered sugar, chocolate chips, and chopped candied orange peel.
- 8
Fill Pastries
Cut a slit in the cooled sfinci and pipe or spoon the ricotta filling generously inside and on top.
- 9
Decorate
Garnish the exposed cream with a piece of candied orange peel or a cherry.
- 10
Dust with Sugar
Lightly dust the finished pastries with powdered sugar.
- 11
Chill (Optional)
Refrigerate for 30 minutes to let the filling set before serving.
- 12
Serve
Serve with a strong espresso for a decadent Sicilian breakfast or mid-morning treat.
Cooking Tips
- Frying slowly at a moderate temperature is crucial; otherwise, they will brown on the outside but remain doughy and raw inside.
- Always use sheep's milk ricotta if available for an authentic Sicilian flavor.
Variations
- Sfinci Semplici: Roll the plain fried dough in cinnamon sugar while warm, omitting the ricotta filling entirely.
Chef's Notes & Storage
- Traditionally prepared for Saint Joseph's Day (Father's Day in Italy) on March 19th.
Nutrition Estimate
310 calories · 8g protein · 28g carbs · 18g fat · 1g fiber per serving
