Directions:
- In large bowl, combine ricotta, eggs, sugar and vanilla. Mix together baking powder and 1/2 cup flour. Fold into ricotta mixture. Add enough of remaining flour to make a thick batter. Let rest 1 hour.
- Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Drop batter by teaspoons into hot oil and deep fry until golden. Remove with slotted spoon and drain on paper towels.
- Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.34 Kcal (2195 kJ) | ||
| Calories from fat | 211.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.53g | 36% | |
|---|---|---|---|
| Cholesterol | 37.24mg | 12% | |
| Sodium | 300.55mg | 13% | |
| Potassium | 934.6mg | 20% | |
| Total Carbs | 69.44g | 23% | |
| Sugars | 9.6g | 38% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 8.71g | 17% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 1.6mg | 9% | |
| Calcium | 155.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 286.22 Kcal (1198 kJ) | ||
| Calories from fat | 115.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.84g | 36% | |
|---|---|---|---|
| Cholesterol | 20.33mg | 12% | |
| Sodium | 164.06mg | 13% | |
| Potassium | 510.17mg | 20% | |
| Total Carbs | 37.9g | 23% | |
| Sugars | 5.24g | 38% | |
| Dietary Fiber | 2.91g | 21% | |
| Protein | 4.75g | 17% | |
| Vitamin C | 3.5mg | 11% | |
| Iron | 0.9mg | 9% | |
| Calcium | 84.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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