FEATURED RECIPE

Victor Cascone from Cascone's Restaurant

SICILIAN SFINGE

Posted: 2/1/2012

INGREDIENTS:

2 cups flour
½ cup white sugar
1 tsp vanilla
1 tsp baking powder
5 whole eggs
Pinch of salt
2 oz Frangelico or any almond-flavored liquor
Vegetable oil for frying
1½ cups confectioners sugar

INSTRUCTIONS:

In a medium bowl, whisk together the flour, baking powder, and salt to combine well.

Combine the sugar and eggs in another medium bowl and whisk until smooth. Add the Frangelico and vanilla and whisk together. Whisk in the flour mixture with the wet ingredients. Combine well.  Cover the batter tightly with plastic wrap and refrigerate for at least 30 minutes.

In a deep pot, heat about 1 ½-2 inches of oil over medium-high heat until 350 degrees. Set a wire rack over a baking sheet. Carefully spoon tablespoon-size balls of the batter into the hot oil in batches. Cook for 2-2 ½ minutes, flipping over every 30 seconds, until golden brown on all sides and puffed. Using a slotted spoon, remove sfinges from the oil and drain on the wire rack.

Divide into smaller batches and place sfinge into a paper lunch bag. Add about 4 tablespoons confectioners’ sugar, close up the top, and shake to coat Repeat until all are coated with confectioners sugar. Serve hot with chocolate dipping sauce (optional). Recipe yields approximately 4 dozen.

Cook Time:

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