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Grandma Eleanor’s Sfingi

December 20, 2023
Grandma Eleanor’s Sfingi

Adapted by Eleanor’s granddaughter Brianna Gerbino, Executive Pastry Chef, DŌ, Cookie Dough Confections

According to Grandma Eleanor, sfingi are best made in a tabletop deep fryer. She always loved and recommended this one.


  • 2cups all-purpose flour
  • 4teaspoons baking powder
  • 5eggs
  • 1cup sugar
  • 2cups ricotta cheese
  • Powdered sugar for dusting
  • 96oz Crisco All Vegetable Shortening for frying
Yield: About 50 donuts


  • Step 1

    In a bowl, whisk the flour and baking powder

  • Step 2

    In another bowl, whisk the ricotta cheese, eggs, and sugar until smooth

  • Step 3

    Whisk the ricotta mixture into the flour until combined

  • Step 4

    Let batter rest

  • Step 5

    Using the tabletop deep fryer, heat 6 lbs of Crisco All Vegetable Shortening to 375 degrees

  • Step 6

    Prepare a dish lined with paper towels

  • Step 7

    Once the oil is to temperature, scoop batter using a tablespoon, and push the batter into the oil using your finger

  • Step 8

    Fry until golden brown (about 3-4 minutes). Sfingis usually turn on their own. If they don’t turn. Use a slotted spoon to turn them.

  • Step 9

    Remove sfingis using a slotted spoon, and place on a plate lined with paper towels (to drain any extra oil)

  • Step 10

    Sprinkle the sfingis with powdered sugar using a flour sifter

  • Step 11

    Eat hot