SFINGE

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Sfinge image

A recipe that was from my Sicilian grandmother (Nana). I don't know if it is original, but I cooked this as a child and now for my grandchildren. I hope it gets passed on to my great-grandchildren.

Provided by Barbara Nazworth

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 9

4 eggs
1 c water
2 Tbsp sugar
2 c flour
2 tsp baking powder
1 tsp salt
MIXTURE TO ROLL SFINGE IN:
1/2 tsp cinnamon
3/4 c sugar

Steps:

  • 1. Beat Eggs and Water, blend well and set aside.
  • 2. Combine dry ingredients together (sugar, flour, baking powder, salt). Stir into egg mixture. Cover and set in warm place for 30 minutes.
  • 3. Drop 1 tbsp of batter in oil (3 at a time) or you can also use some oil in a pan to cook the sphinge. Drain on paper towel.
  • 4. On wax paper combine sugar and cinnamon together. Roll the sphine in the mixture

Vivian Obenewah
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I love the crispy exterior and the soft and fluffy interior of these sfinge.


MD BALLAL
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These sfinge are a great way to use up leftover rice. They're also a fun and easy snack to make with kids.


ROBERT KAMAU
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I've made these sfinge several times now and they're always a hit. They're the perfect treat for any occasion.


Tristyn Brancamp
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These sfinge are so addictive! I can't stop eating them.


Grijesh Koiri
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I made these sfinge for a party and they were a huge hit. Everyone loved them!


Sandip Mukhiya
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I'm not a big fan of orange zest, so I used lemon zest instead. The sfinge still turned out great.


Sultan Atalan
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These sfinge are a great way to use up leftover rice. They're also a fun and easy snack to make with kids.


Islamic Writes
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I love that this recipe uses simple ingredients that I already had on hand. The sfinge were easy to make and they taste delicious.


Lefa Mphekwane
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I followed the recipe exactly and the sfinge turned out perfect. They were a hit with my family and friends.


Fanny Gameng FF Fanny Gameng FF
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These sfinge are amazing! They're so light and fluffy, and the orange zest adds a lovely flavor. I'll definitely be making these again.