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1 1/2 cups milk
1/2 cup sugar
2 packages yeast
2 tablespoons milk — warm
2 1/2 cups flour
raisins — optional
Mix together the milk and sugar.
Add the yeast to a little warm milk to proof and then add that to the milk and sugar mixture.
Add the eggs, one at time and beat well after each addition. Add the flour mixture.
Mixture has to be a little thick.
Fry in oil until light brown.
Put paper towel in strainer and put the fried Sfenj’s in there to drain.
Sprinkle confectioners’ sugar on top before serving.
Fritter is a name applied to a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, or other ingredients.
In the United States, fritters are small cakes made with a primary ingredient that is mixed with an egg and milk batter and either pan-fried or deep-fried; wheat flour, cornmeal, or a mix of the two may be used to bind the batter. “Corn fritters” are often made with whole canned corn and are generally deep-fried. “Apple fritters” are well known, although the American apple fritter is unlike the British one. Clam cakes and crab cakes are varieties of fritter. Another regional favorite is the “zucchini fritter”.
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg — beaten
1/2 cup milk
3 tablespoons unsalted butter — melted
Garnish: Powdered sugar
Pour oil to depth of 1 1/2 inches into a 12-inch cast-iron skillet; heat to 350°.
Whisk together flour and next 4 ingredients in a large bowl. Make a well in center of mixture; stir in egg and next 2 ingredients until well blended. (Batter will be dry).
Drop batter by level tablespoonfuls, 6 to 8 at a time, into hot oil; fry, in batches, turning occasionally, 2 minutes on each side or until browned.
Drain on a paper towel-lined plate. Serve warm.