1 kilo of flour
5 teaspoons of yeast
1 teaspoon of salt
2.5 - 3 cups of lukewarm water

Vegetable oil for frying

For dusting
Table sugar (optional)

Mix the ingredients and work into a fine dough (Should be softer than a bread or pizza dough).

Let the dough rest until it starts to rise (about to two to three hours).

Cut the dough into pieces and stretch it out about 20 cm long and 1 1/cm wide (The pieces do not need to be uniform in size).

Fry the stretched dough in hot oil until golden brown. Best served freshly made.

Offer a bowl of table sugar so those who like their fritters sweet can sprinkle a touch of sugar on them.

According to Rita Palazzo's aunt, Mrs. Adelaide Palazzo, prior to World War II "sfringiun" were made very long -- over two feet in length. In fact, they looked very similar to Casacalenda's "screpelle." It seems that when those living in Guardialfiera immigrated to Canada they didn't have the extra large frying pans needed to cook the "sfringiun" in so they simply made them shorter in length. Photo: Mary Melfi.

Back to main list