Sfinci di San Giuseppe the perfect dessert recipe for Father’s Day. It’s never too early to start thinking about the feast of St. Joseph or Father’s Day. To tell you the truth, here in Apulia we can’t do without the classic Zeppole di San Giuseppe with custard, but I also like to try other traditional recipes. And today, we are flying to Sicily with Sicilian Sfinci filled with ricotta. They are soft fritters filled with a ricotta and chocolate chip cream. The dough is similar to profiteroles or zeppole and is then fried in spoonfuls. Their shape is irregular, and they are already delicious with just a dusting of powdered sugar, but filled with ricotta and chocolate, they are truly top notch! Just one bite and you’ll feel like you’re in heaven, and you don’t have to wait until March 19th to make them. The origin of this dessert is ancient and even appears, albeit with different names, in the Bible and the Quran. Palermo pastry chefs have enriched these soft fritters with ingredients typical of Sicilian desserts: ricotta, pistachios, and candied citrus fruits, turning them into a masterpiece. What do you think, have I convinced you to try them? Let’s run to the kitchen and prepare Sicilian Sfinci with ricotta together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 10-12 Sfinci
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 217.21 (Kcal)
- Carbohydrates 23.87 (g) of which sugars 11.08 (g)
- Proteins 6.60 (g)
- Fat 11.24 (g) of which saturated 4.66 (g)of which unsaturated 5.79 (g)
- Fibers 2.27 (g)
- Sodium 127.42 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Sfinci
- 4 eggs (medium)
- 2 cups flour
- 3 tbsp lard
- 1 cup water
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1.3 lbs sheep's ricotta
- 1/3 cup chocolate chips
- 1 cup powdered sugar
- 3 tbsp chopped pistachios (for garnish)
- as needed candied cherries (for garnish)
- 1.8 oz candied citron
- 1.5 cups peanut oil
How to Prepare the Fried Sicilian Sfince
To prepare the ricotta cream, it must be well drained, so if necessary, let it drain well in a strainer or basket. Transfer the ricotta to a bowl, add the powdered sugar, and mix well. Also add the chocolate chips and mix.
Pour the water, a pinch of salt, and the lard into a saucepan. Bring to a boil over medium heat. Pour all the flour at once and stir with a wooden spoon until the mixture detaches from the sides of the pan.
Transfer the mixture to a bowl and let it cool. Add one egg at a time, mixing with a spatula. Add another egg only when the previous one has been completely absorbed. Also add the baking soda and mix well. You should obtain a smooth and elastic dough.
Heat plenty of seed oil in a small deep pan or simply in a saucepan. With the help of 2 oil-greased spoons, drop a dollop of dough into the hot seed oil. Cook a few at a time, allowing them to brown well on all sides.
Remove them with a slotted spoon and drain on kitchen paper. Let them cool. Make a cut in the middle of each fritter without reaching the bottom and fill each Sfincia with plenty of ricotta cream.
Decorate with chopped pistachios, a slice of candied citron, and a candied cherry. Finish with a dusting of powdered sugar. Store in a cool place if not serving immediately.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can fry the fritters and fill them immediately or just before serving
If you have leftover Sicilian Sfinci, store them in a container in the fridge for one day
I used sheep’s ricotta, but if you prefer, you can use cow’s ricotta or mixed ricotta
The original recipe calls for frying, but if you prefer a lighter cooking method, you can also bake them. Place the dollops slightly apart on a baking sheet lined with parchment paper. Let them bake in a hot oven at 392°F (200°C) in static mode for 25 minutes. Lower the temperature to 320°F (160°C) and let them cook for another 4-5 minutes
Don’t miss my Millefoglie with Cream
