Sfinci (Sicilian Fried Dough - Page 2

Just fried sfinci are also delicious lightly sprinkled with granulated sugar.
Sfinci stuffed with prosciutto cotto (cooked ham) and ricotta: Preparing the stuffed sfinci can be quite the sticky process! If you attempt to do so, I recommend you prepare a few before your oil is heated. Approximately twice the amount of batter normally used for sfinci is placed on a well floured surface. I watched my mother carefully flatten this incredible sticky dough, using more flour as needed, into a rectangular shape. Place half a slice of ham on the dough and top with about a tablespoon of ricotta. The dough is then rolled over the filling. It will resemble a lumpy, oddly shaped sticky mess but don’t worry as it will puff up nicely in the oil.
Sfinci stuffed with anchovies: stir anchovy fillets (as many as you like) in the leavened dough and proceed to fry the sfinci.
Sfinci with raisins: stir raisins into the leavened dough and proceed to fry as indicated in the recipe.
Reheat leftover sfinci in a 350F oven until warmed through and crisp.
Sfinci can be frozen. To defrost, wrap in foil and place in a 350F oven until hot.
Please note that the nutritional information provided is approximate and based on one single sfinci without sugar or other ingredient added. This may vary according to the exact size of the sfinci.

Calories: 103kcal |

Carbohydrates: 11g |

Protein: 1g |

Fat: 6g |

Saturated Fat: 5g |

Sodium: 66mg |

Potassium: 15mg |

Fiber: 1g |

Sugar: 1g |

Calcium: 3mg |

Iron: 1mg