Sfingi
Sfingi are also called zeppole. You'll never realize you're eating ricotta cheese! These are very good; be sure to eat them while they're warm.
ricotta cheese
1
pound
eggs
2
white sugar
2
tablespoons
vanilla extract
1 ½
teaspoons
all-purpose flour, or as needed
1
cup
baking powder
1 ½
tablespoons
vegetable oil for frying
2
quarts
honey
¼
cup
confectioners' sugar for dusting
¼
cup
 Mix ricotta, eggs, sugar, and vanilla together in a large bowl.
  Mix 1/2 cup flour and baking powder together in a small bowl; fold into ricotta mixture. Add enough remaining flour to make a thick batter. Let rest for 1 hour.
  Heat oil in a large, heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Working in batches if necessary, drop teaspoonfuls of batter into hot oil and deep-fry until golden. Remove with a slotted spoon and drain on paper towels.
  Stack sfingi on a serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.
