Page 122 - FLIPBOOK NEW

NAN MAZZOLA’S ST. JOSEPH’S SFINGI

Ingredients
3 eggs beated 1 cup flour
1/2 cup sugar 3 teaspoons baking powder
1 teaspoon vanilla 1 pound ricotta cheese
frying oil confectioners sugar

Instructions
Beat eggs, sugar, vanilla and ricotta mixing well. Add flour and baking powder. Heat oil.
Put dough on a teaspoon and with your finger slide o spoon into hot oil. Fry until
golden brown. Drain on paper towels. Dust with confectioners sugar.

SFINGHI

Ingredients
2 eggs 1/4 cup sugar
1/2 cup ricotta cheese (4oz.) 1 ½ cup flour
2 teaspoons baking powder 1/4 teaspoon cinnamon
1/8 teaspoon salt 1/2 cup milk
oil powdered sugar

Instructions
In mixer bowl, beat eggs and sugar with electric mixer till light. Add cheese and beat
well. Thoroughly stir together flour, baking powder, cinnamon and salt. Add flour to
egg mixture alternating with milk and blend well. Drop dough by tablespoon into hot
oil (375 degrees) and fry 2 to 3 minutes until golden brown turning only once. Drain
well on paper towel. Sift with powdered sugar. Makes about 30.

ZEPPOLE

Ingredients
1 package active dry yeast 1/2 teaspoon salt
cookie oil 2 eggs
3/4 cup warm water 2 tablespoons sugar
2 ½ cup flour confectioners sugar

Instructions
Sprinkle yeast into warm water, dissolve and let stand a few minutes. Break eggs into
yeast, add sugar, flour, salt and mix until smooth. Cover and let stand until doubled.
Beat again and let rise again until doubled. May take 3 hours. Heat oil in pan and drop
batter by teaspoon in to hot oil. Turn when brown and take out when both sides are
done and let drain on paper towel. When cool sprinkle with confectioners sugar.
Makes about 30-36.

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