A dessert with Arab origins, typical of the Christmas holidays

In Sicily, sfince or spince are prepared with a mixture of flour and boiled potatoes . This dessert was almost always prepared at home by mothers but today they can be found on sale in bakeries or pastry shops all year round. They are fried in olive oil and sprinkled with cinnamon-flavored granulated sugar or grated lemon peel. A real delicacy for adults and children, ideal for cheering up the many convivial occasions, starting with the traditional family reunions of the Christmas period.
Sfince are excellent eaten hot but can also be enjoyed cold.

Ingredients for 10 people

1 Kg Flour
500 g Boiled potatoes pureed
60 g brewer's yeast
q.s. salt
q.s. Water
200 g Caster sugar
q.s. Cinnamon powder

Process

Mix together the flour , boiled potatoes , sugar and brewer's yeast dissolved in the water and start kneading everything vigorously, adding water if necessary.
Knead the dough until it reaches an elastic consistency and then leave it to rest, well covered (my grandmother placed a woolen cover over the bowl) for about two hours to allow it to rise. When the pasta has swollen properly it's time to try the cooking phase.

Fill a small pan with olive oil and heat it well.

When the oil is hot, throw in the dough, shaping it with your fingers to create donuts. The operation is not very simple at first and will require a few attempts...
but if you can't, no problem, make small balls, they will still be very tasty!

The slices must reach a light browning and then they must be placed on a sheet of absorbent paper to eliminate excess oil .

When you have finished frying them you can sprinkle them with granulated sugar and add some grated lemon zest or cinnamon to taste.
You will be amazed by their good scent and flavor!

Nutritional tab

Calories kcal: 150

More recipes

First courses

diff. media

Anelletti al forno
The anelletti timbale is a typical Palermo recipe with a strong flavour, the main dish of summer tables...

for 4
01:00
First courses

diff. media

Spaghetti with cuttlefish ink
All the flavor of the sea in an elegant and bewitching-looking dish.

for 4
00:30
Appetizers

diff. molto-bassa

Pane cunzato
The Sicilian sandwich par excellence... an extraordinary mix of simplicity and taste.

for 4
00:10
Appetizers

diff. bassa

Potato croquettes
In Palermo they are called cazzilli, but throughout Sicily they are known as potato croquettes

for 6
00:50
Desserts

diff. media

Graffe
A very soft brioche welcomes the fresh ricotta, a simple dessert with a unique flavour

for 4
00:20
Appetizers

diff. media

Octopus salad
Octopus salad with celery and carrots is a summer preparation, to be served as an appetizer or as a second course

for 4
00:30
First courses

diff. media

Sfincione Palermo style
The pizza of Palermo is called sfincione and is certainly one of the best known and loved recipes of Sicilian cuisine

for 4
00:40
Main courses

diff. media

Sweet and sour tuna
Tuna with sweet and sour onions is a typical Sicilian recipe, slices of red tuna fried in a pan and flavored with onions

for 4
00:40
First courses

diff. media

Arancine
Is always a good time to enjoy a good arancina

for 8
00:45