Sfingi

Recipe View In a large bowl, combine the ricotta cheese, eggs, granulated sugar, and vanilla extract. Mix until smooth and well combined. (5 minutes)

Recipe View In a separate, small bowl, whisk together 1/2 cup of the flour and the baking powder. Gently fold the dry ingredients into the ricotta mixture. Gradually add the remaining flour, mixing until you have a thick, yet still pliable, batter. Cover the bowl and let the batter rest at room temperature for 1 hour. (60 minutes)

Recipe View Heat the vegetable oil in a large, heavy-bottomed saucepan or deep fryer over medium-high heat until it reaches 350°F (175°C). To test the oil, drop a small amount of batter into the oil; it should sizzle immediately and turn golden brown within a minute. (10 minutes)

Recipe View Working in batches to avoid overcrowding the pan, carefully drop teaspoonfuls of batter into the hot oil. Deep-fry the sfingi, turning occasionally, until they are puffed and golden brown on all sides. (5-7 minutes per batch)

Recipe View Remove the fried sfingi with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. (2 minutes)

Recipe View Arrange the sfingi on a serving platter, stacking them in a pyramid shape. Drizzle generously with honey and dust with confectioners' sugar just before serving. Serve immediately while warm for the best flavor and texture.