2 c. peanut or salad oil
5 eggs
1 lb. Ricotta
Sugar and cinnamon or confectioners' sugar for dipping (optional)
1 tsp. vanilla
1 1/2 c. Presto cake flour
3 tbsp. sugar

Heat 2 cups oil in electric frying pan or atop stove to 375 degrees. Beat eggs, add vanilla and sugar. Add Ricotta and blend. Gradually add Presto cake flour to form a sticky batter. Take 1 heaping teaspoon of batter, and using a rubber scraper, slide it off spoon into hot oil. Fry 3 or 4 at a time until golden brown, about 3 minutes. Drain on absorbent paper towel or in a colander and roll into sugar and cinnamon mixture or shake confectioners' sugar over while still hot. Makes 12 Sfingi.