Sfinge Sicilian Donuts

Cook Time 20-30 minutes 

Servings 6


¼ cup caster sugar

2 eggs (room temp)

3 tsp baking powder

1 cup flour

1 cup ricotta

1 tsp vanilla extract

Sultanas, to taste ( around 1/3 cup)

Vegetable oil

1 cup of sugar and cinnamon mix to taste - I usually do ⅛ cinnamon to sugar ratio


Mix dry ingredients together in a large bowl.

Whisk eggs and ricotta together in a separate bowl until light and fluffy.

Add vanilla, sultanas and ricotta/egg mixture to dry ingredients and mix well.

Fill a deep saucepan with oil - around 5cm deep. Heat oil to approx 180 degrees.

 Scoop out small soup spoon-size balls and fry well one side at a time.

You sometimes have to check the first couple to get the oil temp right so that the insides cook and the outsides don’t burn.

When golden, remove and allow to cool slightly on a plate then roll in cinnamon and sugar mix.


Creamy Walnut and Blue Cheese Dip


Indian Fried Potatoes