Sfingi (little italian doughnuts)

It was my great aunt Mimi who introduced me to my first "Sfingi"and it was love at first bite. Making them together on a Saturday night was a special time for both of us. I would mix and Mimi would drop them in the oil. Mimi would set out three little bowls to be filled for dipping. One bowl had honey, the other powdered sugar and the last one had cinnamon sugar.

Mimi would make herself a cup of coffee and I would get a mug of hot chocolate. We'd put the Sfingi in the middle of the kitchen table along with the three dipping bowls. There the two of us sat laughing and eating those crispy sweet steamy little doughnuts. It's a great memory.

4 eggs

1/2 cup sugar

1 pound ricotta

1 1/2 cups sifted all purpose flour

2 1/2 teaspoons baking powder

pinch of salt

1 Tablespoon vanilla
Oil for frying (canola or a light vegetable oil works best)

Beat eggs; add sugar, then ricotta, mix well. Sift dry ingredients together, then add gradually to egg mixture. Add vanilla. Batter is fairly thick. This makes at least 60 golf ball size fritters. In a 2 quart pot filled halfway with the oil set to medium heat, adjusting heat according to how fast they are cooking. Drop into hot oil by teaspoonfuls and fry until golden brown.
Drain on paper towel and roll in powdered sugar while they are hot or dip them in honey as you eat them. You may also use cinnamon sugar, use whatever you like. I know people that make flavored whip cream and just dunk (yum)! Serve while they are hot. They are delicious!