San Martin’s Sfingi -Fritters 

Sfingi di San Martino 

Sfinci i San Martinu chi Patati 

The feast of Saint Martin is celebrated on November 11. Around this time the fermented grapes have completed their cycle and the wine is ready to be drunk. This feast is associated with this event, hence the proverb “ Per San Martino il mosto diventa vino – For Saint Martin must changes in wine”; and for this traditional festivity the new wine is tasted accompanied with snacks, local specialties and among them fritters with potatoes, called “Sfinge di San Martino – Saint Martin’s Fritters”. 

The potatoes sfingi are also called crispeddi con patate; these fritters are prepared for Saint Joseph, for Christmas and for other occasion. 




Makes a Large Tray 



·        2 lb potatoes 

·        2 cups of warm water 

·        1 oz cake of fresh yeast or 2 packages active dry yeast 

·        ½ cup sugar 

·        1 teaspoon salt             

·        4 cups flour 

·        2 eggs lightly beaten 

·        Zest of 1 lemon 

·        Canola or corn oil to fry 

·        Honey and cinnamon to garnish 



The Potatoes 

In lightly salted water, boil 2 pounds of potatoes with skin on, and cook until tender, 15 to 20 minutes. 

Peel and mash with ricer into a large bowl. 



The Batter 

Pour the warm water in a large bowl and dissolve in it 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 the mashed potatoes and mix until well blended; add the eggs and the lemon zest. Make sure there are no lumps in the batter. 

If the batter needs extra flour or water, add to it a little at a time until the right consistency is attained: it should be thicker than muffin batter and if spooned out it should not drop off easily from the spoon. Cover and set on the side for 30 minutes to 1 hour. 


The Frying 
In a large and deep pot, or in a deep fryer, preheat some vegetable oil to 350 degrees and test temperature by dropping into oil a bit of the batter.
If it comes up fast the oil is ready.  
To drop the dough off into the oil, use a trigger ice cream scoop or with a tablespoon form a walnut size ball and with the help of another spoon drop into the deep fryer. 

Do not overcrowd fryer.
Turn the fritters with tongs to evenly cook them and fry until golden. Drain on paper towels; place into a serving tray, dusting with honey diluted with water or with granulated sugar and shake on top a dusting of powder cinnamon.