Sfinges - Fried Dough

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Sfinges - Italian Fried Dough

Fried Dough

AN ITALIAN DELICACY

Sfinges are made differently than "zeppoli" which is the actual name for fried dough. But since my Mother always called them Sfinges then that's what we're calling them.

I once had an argument with a friend from New York on the correct word to use for Italian fried dough. Of course, I thought I was right. Ever since I was small thats all I remember them being called.

Whatever you want to call them, Italian fried dough dipped in sugar is a great little treat for yourself and the kids.

Sold mainly at Italian street festivals, like the "Festa Pasta Vino" which is held every year on 24th and Oakley in the "Little Italy" neighborhood here in Chicago. These sweet treats were always one of my favorite. I'd be in big trouble if I came home without them.

Mom loved them.

INGREDIENTS

Basic Pizza Dough

Enough vegetable oil for deep frying

1 cup of sugar

PREPARATION

Roll dough into balls and flatten or roll into long sticks or whatever shape you like as long as they're not to big eat.

Heat oil in a deep fryer to about 350 degrees.

Test the oil with a piece of dough. It should sizzle and puff up.

Carefully place the dough in the fryer and fry until golden brown. This should only take around 3 to 4 minutes.

Remove with a slotted spoon and drain on a paper towel.

Place the fried dough in a paper bag with sugar and shake until dough is cover.

Best served while still warm.

In her later years my Mother would use packaged biscuit dough if she didn't feel like making bread dough. This worked just fine for a quick fix.

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