Preparation / Directions:
Called sfingi and alternately sfina and zeppole, these classic southern
Italian fritters are made from pasta bignè, or cream puff dough. Since there
is no sugar in the dough, rolling the fritters in cinnamon sugar gives them
the right touch of sweetness.
Mix sugar and cinnamon in shallow bowl. Set aside. Combine 3/4 cup water,
butter and salt in heavy medium saucepan. Stir over medium heat until butter
melts. Increase heat and bring to boil. Add flour all at once and stir with
wooden spoon to blend. Stir over medium heat until dough forms a ball in
center of pan, about 1 minute. Transfer dough to bowl. Using electric mixer,
beat dough until slightly cool, about 15 seconds. Add eggs 1 at a time,
beating until blended after each addition.
Heat vegetable oil in heavy large deep saucepan to 370°F. Working in
batches,
carefully drop mounded 1/2 teaspoonfuls of dough into hot oil and cook until
golden brown, about 5 minutes per batch. Using slotted spoon, transfer
fritters to paper towels and drain 20 seconds. Immediately roll fritters in
cinnamon sugar. Serve fritters hot; or cool up to 3 hours and serve fritters
at room temperature.
Makes About 6 Dozen.
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