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Sfringi




Source of Recipe


from ROCCO’S ITALIAN-AMERICAN WOR 1/25/05


Recipe Introduction


Serves 6.


List of Ingredients




1 1/2 tablespoons sweet butter
3 eggs
2 tbsp sugar
1/2 tsp vanilla extract
1 teaspoon baking powder
2 teaspoons orange juice
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Canola oil for frying
Honey to drizzle


Recipe



Melt the butter over the stove or in the microwave and set aside so it’s not too hot when you need it. Combine the eggs and sugar in a bowl. Add the almond and vanilla extracts and stir to combine. Then gradually whisk in the butter. Add the baking powder and salt and mix to combine. Add the flour gradually and knead until the dough comes together. Transfer the dough to a work surface with a little flour on it and knead it until it’s smooth and only a little sticky, about 7-8 minutes. Roll the dough into a ball and wrap it in plastic. Let it rest for 10-15 minutes. (You could make the dough several hours before frying it if necessary. Just be sure to wrap it tight.)

Unwrap the dough and cut it into 5 or 6 small pieces. Put each one through a pasta machine several times, starting on the biggest setting (#1) and moving down each time to the second smallest (#5). If you do not have a pasta machine, roll the dough as thin as you can get it.

Lay the sheets of dough flat on a work surface. Cut each one lengthwise so they are about 2-2 ½ inches wide. The length doesn’t matter. With a rided roller-cutter, slice the sheet across on a diagonal, about 1 inch wide. Separate the pieces and then make a short slit with the roller cutter in the middle of each slice, as if to cut it in half lengthwise, but not reachine either end. Pick up one piece and insert one end into the slit in the middle and pull it through gently. Lay the sfringi out flat on a little flour.

Fill a deep pot 1/3 up with canola oil and heat it until a drop of water sizzles violently as soon as it is dropped onto the oil. Fry the sfringi, a few at a time, until they are very light golden brown. They should have lots of puffy air pockets. Remove them with a slotted spoon and place them on a cookie rack or paper towels for a miute, to drain any excess oil. Drizzle honey over them and serve hot.