Pour a generous amount of vegetable oil (or oil of your choice for frying) into a pot and place on the stove at a medium heat until the temperature reaches 190°C/375°F. (You can also use a deep fryer).

While the oil is heating up, this sfinci recipe calls for a delicious dough. To start, add full cream milk and caster sugar to a saucepan/pot.

Place it on the stove at a medium heat and stir using a wooden spoon.

Stir until the sugar dissolves, then remove it from the heat. This will take approx 2-3 minutes.

In a separate bowl, lightly whisk 2 eggs then add this to the milk/sugar mixture and finally add the ricotta.

Mix the wet ingredients using a whisk, starting off slowly so all the ingredients combine well.

Once they have combined, add 2 teaspoons of vanilla extract and mix through.

Next, combine 2 teaspoons of baking powder to your bowl of sifted flour and then add this to the wet mixture.

Mix the sfinci recipe ingredients gently using a wooden spoon until combined well.

Once the mixture is thick and smooth, and there is not a sprinkle of flour in sight, add your desired amount of sultanas, mixing again to make sure there is enough spread through the dough for every bite!

Next, check the temperature of the oil is ready and you can start making your sfinci!

Scoop up a portion of batter (approx. 4 tablespoons/one ice cream scoop) and drop it into the oil. It will form is own unique shape.

Once it floats to the top, use a slotted spoon to move it around slightly helping it to cook evenly.

Add a few more portions to the oil, move them around and leave until golden on one side, before turning them over and letting them colour on the other side too.

Cook sfinci between 3-5 minutes or until they turn a deep golden brown on both sides.

Remove them from the oil using the slotted spoon and leave them to dry on paper towels where they will also leave excess oil.

Repeat steps 11-15 until all the batter is finished.

E ora si mangia, Vincenzo’s Plate….Enjoy!