Total Time: 1 hr 30 min
Prep Time: 45 min
Cook Time: 45 min
We always have Sfingi with Rice dessert at the holidays. My kids absolutely love them and like them hot or room temperature.
- 2 cups fiesta long grain white rice
- 2 wilcox eggs
- 1tsp. McCormick vanilla extract
- 2 cups gold medal flour
- 2 ½ tsp. rumford baking powder
- ¾ cup C&H pure cane granulated white sugar
Cook rice until all water is absorbed. Put through ricer. Beat eggs and vanilla in a small bowl. Mix flour, baking powder, and sugar in a bowl. Add ¼ cup of sugar to rice and egg mixture, some flour, and baking powder. Beat by hand. Add more flour mixture, beat remaining. Drop a teaspoon full at a time to hot Wesson oil. Let drip in colander. Mix in sugar and cinnamon together. Dip fritters and coat them. Put them in platter. Warm honey and sugar and pour over sfingi and cut toasted almonds and sprinkle.
More about Sfingi with rice
Zeppola, or another name for Sfingi, are in a doughnut subcategory of fried dough foods. They are typically 4 inches long and topped with powdered sugar. Zeppola may also be filled with anything from custard to honey. These desserts can be light and puffy to bread or pasta like. Traditionally these desserts are eaten during the Festa di San Giuseppe (St. Joseph’s Day) on March 19th. Zeppola are sold on the streets and given as gifts.