These traditional Sicilian sweets (called zeppole in Naples) are similar to hot vanilla doughnuts and are perfect to make for a large gathering. If your guests help you cook this old-fashioned treat, the sfingi will never make it out of the kitchen. 1. In a medium-size pot or bowl, whisk together the flour, 1-1/4 cups milk, eggs, granulated sugar, baking powder and vanilla until the batter is smooth and the consistency of cake batter. Cover the pot with a clean, thick kitchen towel. Let the batter rest in a draft-free area for 30 to 60 minutes or until it has risen by at least half. (If the batter hasnt risen sufficiently, add 1 more heaping teaspoon baking powder.) 2. Pour olive oil to a depth of 3 inches in another medium-size pot. Place over medium heat and heat oil to 350 degrees. Test the oil by dropping in 1 tablespoon of the batter. If the batter instantly floats to the surface, the oil is ready. 3. Working in small batches, drop 1 tablespoon batter at a time into the hot oil. Do not crowd the pot. When the puffs turn a golden brown, gently turn them over to cook on the other side. Total cooking time is about 2 minutes. Using a slotted spoon, remove the puffs to a paper towel-lined plate to drain for a few seconds. If the batter does not puff up in the hot oil, or the sfingi are cooked on the outside but raw in the center, the batter is too thick. Remedy by adding up to 1/4 cup milk at a time, and retest the batter for proper consistency. If the batter is too thin, add 1 heaping tablespoon flour and 1/2 teaspoon sugar at a time. 4. Immediately transfer the puffs to a large bowl and use a sieve to sprinkle generously with confectioners sugar and cinnamon to taste. Serve hot. They arent nearly as good cold. >From Mangia, Little Italy! by Francesca Romina (Chronicle Books). Posted to recipelu-digest by Sandy on Mar 06, 1998