Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Sfinge/Crullers (Italian sweet fritters using vegetable oil and milk; flavored with mace; dusted with powdered sugar)
Originated from: Italy
Occasion: Christmas, Carnival and other festivities
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

Printer Friendly Version


2 cups sifted flour
1/4 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon mace
2 eggs
1/2 cup sugar
1 tablespoon vegetable oil
1/3 cup milk

Vegetable oil for deep frying

For dusting
Powdered sugar [flavored with anise, optional]


Sift together the flour, salt, baking powder, and mace.

Beat the eggs, sugar, and oil until thick.

Stir in the milk, then the flour mixture.

Beat until very smooth.

Cover with a towel and let stand 15 minutes.

Heat the fat to 370 degrees F.

Drop the batter into it by the tablespoon, a few at a time.

Fry until browned, about 4 minutes.

Remove with a slotted spoon and drain.

Sprinkle with sugar, flavored with anise, if you like.



The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.

Back to main list