Fritters with Raisins
Crispeddi con Uvetta
Crispeddi di San
In the eastern part of Sicily and in particular in Catania and Syracuse, the feast
of Saint Martin, on November 11th, is celebrated with religious rite and with the preparation of gastronomic
As for the Sicilian proverb: pi San Martinu ogni mostu diventa vinu, which
translate for Saint Martin must becomes wine, hence the new wines are tasted coupled with special dishes and
In the country towns wine tasting is
associated with the traditional slaughtering of pigs as for another proverb: for Saint Martin butcher the pigs
and taste the wine, in Sicilian s'ammazza lu porcu e si sazza lu
and salami are prepared for the coming winter and to celebrate San Martino is prepared pasta with pork
meat ragu’ in bianco, barbeque sausages and special fritters, crispeddi with raisins.
Makes 15 to 20 Sfingi
1 lb flour
¼ cup sugar
1 oz of active dry yeast diluted in 4 cups
of warm water (slightly
warmer than lukewarm)
1 teaspoons of salt
¾ cup raisins
Canola oil for frying
After soaking the raisins in warm water for a few minutes, Place in a colander to
Coat the raisins with a little flour and keep on the side.
Dissolve and blend well in the water, the yeast, sugar and salt: wait 10 minutes to
check if the yeast is active and healthy. If it foams the yeast is active.
Add the flour and mix until soft dough is obtained. If mixture is too wet add a
small amount of flour, a little at the time; it should be smooth, without lumps and of a thicker consistency
than a batter for frying.
Mix in the raisins and cover; set aside in a warm place until it almost doubles its
size, 1 to 2 hours.
Deep fry at 375 degrees, dropping the mixture a few spoons at the time, without
crowding the fryer. To deposit the fritters in the oil use the help of another spoon. Deep fry the fritters
until golden. Transfer to drain in a dish covered with paper towels.
Serve hot or cold, sprinkled with sugar mixed with cinnamon.