Sfince dell’Immacolata: The Secret of Potatoes for Super Soft Fritters: Finally, fritters that never deflate! The cold December air, the smell of frying and sugar filling the house… for me, this is the Immaculate Conception. Perfect to eat hot right after cooking and rolled in sugar.
Check out the other versions too.
I’ve tried at least five different versions—with durum wheat flour, without potatoes—but I’ve realized that it’s the starch from the boiled potatoes, together with the yeast, that creates the magic: a cloud of dough, light as a breath.
Forget rubbery or heavy fritters. Prepare the oil and sugar, because this December 8th you’ll have guaranteed success!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 6
- Cuisine: Italian
- Energy 485.83 (Kcal)
- Carbohydrates 31.68 (g) of which sugars 0.94 (g)
- Proteins 5.24 (g)
- Fat 38.92 (g) of which saturated 6.54 (g)of which unsaturated 30.21 (g)
- Fibers 1.55 (g)
- Sodium 54.11 (mg)
Indicative values for a portion of 90 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
Here’s what you need for the original version, with my secret addition that makes them perfect.
- 2 1/2 cups all-purpose flour
- 1 pinch salt
- 1 1/4 cups water (lukewarm)
- 0.35 oz fresh yeast
- 5.3 oz potatoes (boiled)
- 1 1/4 cups peanut oil
- as needed granulated sugar
As a fried and sugary dessert, Sfince are a treat to be enjoyed in moderation, perfect for celebrations. The use of potatoes increases their starch and fiber content, making them more filling and naturally moist.
Tools
To ensure optimal frying and maximum kitchen safety, having the right equipment is essential. If you don’t have a kitchen thermometer, make sure to use a cast iron or aluminum pan with high sides, ideal for maintaining a stable temperature during fritter immersion.
- 1 large bowl
- 1 whisk or spoon
- 1 A high-sided frying pan
- 1 paper towel
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Steps
Follow these steps carefully, especially the rising phase.
1. Prepare the Potato/Flour Mix: In a bowl, sift the flour. Add the boiled potatoes, crushed and still warm, immediately. Mix with a spoon: this helps the starch to get ready.
2. Activate the Yeast: Dissolve the fresh yeast in a small amount (about 1/4 cup) of the total lukewarm water.
3. Work the Batter: Pour the activated yeast into the flour and potato mix. Add the pinch of salt and then gradually incorporate the remaining water. Mix well until you get a homogeneous, thick, smooth batter without lumps.
5. The Secret of Rising: Cover the bowl with plastic wrap in contact and a cloth. Let it rise in a warm place (I use the oven turned off with the light on) for about 1 hour, or until the volume has doubled.
6. Prepare the Oil: Heat the peanut oil in a deep pan. The ideal temperature is 340°F. It is essential that the oil is hot, but not smoking.
7. Shape the Fritters: Slightly oil a spoon and scoop small portions of the batter (about a spoonful). Slide the batter into the hot oil.
8. Fry and Turn: Fry the fritters, a few at a time, until they puff up and become beautifully golden on both sides. Use a slotted spoon to turn them.
9. Drain and Sugar: Drain the fritters on absorbent paper. As soon as the last drops of oil are absorbed, roll them immediately in granulated sugar.
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It’s not Christmas without this super soft hot recipe with a crispy and sugary crust.
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If you like to pin, don’t miss the photographed recipes onPINTEREST!
TO RETURN TO THE HOME CLICK HERE!
Storage, notes, tips
Storage: Sfince are best consumed shortly after frying. If there are leftovers, keep them at room temperature (away from heat sources) in a paper bag (like a bread bag), not in an airtight plastic container, for up to one day. If you want to reheat them, put them in the oven at 212°F for 5 minutes to restore their crunchiness.
Extra Sugar: For an extra touch, try mixing granulated sugar with a pinch of cinnamon before rolling the hot fritters.
Serving: They are perfect served on a serving plate with a final dusting of powdered sugar. Ideal accompanied by a glass of dessert wine or good hot tea.
Sfince dell’Immacolata: The Secret of Potatoes for Super Soft Fritters
FAQ (Frequently Asked Questions)
Grandma’s Secrets: The Questions Nobody Answers
Why do potato fritters turn out fluffier?
The starch in potatoes acts as a natural humectant. It’s the E-E-A-T trick! The starch retains moisture even during frying, preventing the dough from becoming dry or rubbery. Moreover, it prevents excessive development of the gluten mesh, making the inside airy and not elastic.
What is the difference between Sfince of San Giuseppe and the Immaculate Conception?
They are two completely different sweets! Sfince of San Giuseppe (prepared in March) are fried cream puffs, often filled with ricotta and candied fruits (in Western Sicily) or large sweet fritters with raisins (in Eastern Sicily). Sfince of the Immaculate Conception, on the other hand, are small potato-leavened dough fritters rolled in sugar, typical of the Christmas period.
How to replace yeast in fritters?
You can use instant dry yeast: 10g of fresh yeast is about 3.5g of dry yeast (or about half a packet). Mix it directly with the flour, reducing the water to 280 ml and skipping the activation step.
How to store fried fritters?
Fritters are best consumed within a few hours of frying. If there are leftovers, store them at room temperature in a paper container (not plastic) for up to one day. Heat them slightly in the oven at 212°F for 5 minutes to restore crunchiness.
Prepare them for December 8th!
Let me know in the comments below how they turned out and if you personalized them with a pinch of cinnamon or orange zest!
