Sicilians celebrate the feast of San Martino on November 11th with potato sfinci, a doughnut like fritter with potatoes and coated in sugar and cinnamon.
I often receive requests from my readers asking for specific Sicilian recipes from the old country. These Potato Sfinci for San Martino were one of those requests by a dear reader sent to me almost a year ago. A fried doughnut like dessert with potatoes in it and covered in sugar? I couldn't say no to that!
I'll be honest, I had never had sfinci with potatoes in them before. After some research about the feast of San Martino, which is celebrated each year on November 11th, I realized they were very similar to my mother's traditional sfinci recipe. Once again, another feast in Italy which is celebrated with a delicious fried, sweet treat! There is no shortage of such recipes in Italy my friends.
Who was San Martino?
San Martino (or Saint Martin) was born in Hungary and later on became a solider of the Roman Empire. He was noted for his generosity and legend has it that on an icy cold night he cut his cloak in two in order to share it with a beggar he encountered. Supposedly, at the moment the cold weather suddenly became warmer, very much like a summer day.
Indian summer in Italy is referred to as l'estate di San Martino and occurs in early November. November 11th also marks the day that the newly made wine barrels (called the vino novello) are opened for sampling for the first time. My husband recalls my father saying on this day "A San Martino tutto mosto diventa vino". It's fascinating to finally understand the meaning behind this phrase!
Potato Sfinci for San Martino:
While traditions throughout Italy differ with regard to the specialties they prepare on this day, potato sfinci rule in Sicily. Sfinci are basically fritters and may be referred to as fritelle, crispedde, or sfinge. Anyway you call them, they are irresistible treats!
My mom prepares her traditional savory sfinci recipe which we enjoy each Christmas Eve. This recipe was inspired by her sfinci but with added potatoes and coated in a sugar/cinnamon combination.
You'll find my complete printable recipe at the end of this post. But for now let me walk you through steps for another simple, fritter recipe!
How to make Potato Sfinci for San Martino:
Boil potatoes until fork tender. Mash with a potato ricer or potato masher making sure there are no lumps.
Warm milk in a small sauce pan. Pour into a bowl and stir in an envelope of dry yeast. Let sit for 10 minutes until the mixture becomes foamy.
In a large bowl combine all-purpose flour, sugar and a pinch of salt. Stir in the potatoes.
Make a well in the center and pour in the yeast mixture. Stir vigorously with a wooden spoon until you have a smooth, elastic batter. It will be thicker than a pancake batter and quite wet and sticky.
Cover and let rise in a warm place until doubled in bulk and bubbly, about 1 ½ hours.
Heat vegetable oil (to the depth of 2 inches) in a large heavy bottomed sauce pan. To test when the oil is hot enough for frying, place the handle of a wooden spoon in the center of the sauce pan. If the oil immediately begins to bubble vigorously around the handle, the oil is ready.
Use a small cookie scoop or 2 spoons to scrape about 1 tablespoon of batter into the hot oil. Do not over crowd the pan. Fry until golden brown, flip over and fry the other side of the sfinci. 
You may have to use your wooden spoon to keep the sfinci flipped over to brown the other side. Transfer with a slotted spoon to a paper towel covered sheet pan. Continue frying the remaining batter.
Once the sfinci have cooled slightly, dip them in a mixture of granulated sugar and cinnamon before serving.
Tips and suggestions:
- To test when the oil is hot enough for frying, place the handle of a wooden spoon in the center of the sauce pan. If the oil immediately begins to bubble vigorously around the handle, the oil is ready.
- Fry the sfinci on medium heat otherwise they will brown too quickly on the outside and remain gooey on the inside.
- Sfinci are delicious as is but for a tasty variation, add the zest of one orange or lemon to the batter for extra flavor.
- Sfinci are best enjoyed the day they are made as they tend to become soggy the following day.
Enjoy these delicious Potato Sfinci on San Martino day on November 11th or any time of year! If you try this recipe, please tag me with your photos with @mangiabedda or #mangiabedda on Facebook or Instagram. Buon appetito!
Ingredients
- 2 potatoes medium sized (about 250 grams or ½ lb)
- 1 ½ cups milk warmed
- 1 envelope dry yeast (8 grams)
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- pinch salt
- vegetable oil for frying
For coating:
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Boil potatoes until fork tender. Mash with a potato ricer or potato masher until there are no lumps.
- Warm milk in a small sauce pan. Pour into a bowl and stir in the dry yeast. Let sit for 10 minutes until the mixture become foamy.
- In a large bowl combine all-purpose flour, sugar and a pinch of salt. Stir in the potatoes.
- Make a well in the center and pour in the yeast mixture. Stir vigorously with a wooden spoon until you have a smooth, elastic batter. It will be thicker than a pancake batter and quite wet and sticky.
- Cover and let rise in a warm place until doubled in bulk and bubbly, about 1 ½ hours.
- Heat vegetable oil (to the depth of 2 inches) on medium heat in a large heavy bottomed sauce pan.
- Use a small cookie scoop or 2 spoons to spoon about 1 tablespoon of batter into the hot oil. Do not over crowd the pan. Fry until golden brown, flip over and fry the other side of the sfinci. You may have to use your wooden spoon to keep the sfinci flipped over to brown the other side. Transfer with a slotted spoon to a paper towel covered sheet pan. Continue frying the remaining batter.
- Once the sfinci have cooled slightly, dip them in granulated sugar and cinnamon before serving.
Notes
- To test when the oil is hot enough for frying, place the handle of a wooden spoon in the center of the sauce pan. If the oil immediately begins to bubble vigorously around the handle, the oil is ready.
- Fry the sfinci on medium heat otherwise they will brown too quickly on the outside and remain gooey on the inside.
- Sfinci are delicious as is but you can also add the zest of one orange or lemon to the batter for extra flavor.
- Sfinci are best enjoyed the day they are made as they tend to become soggy the following day.
Nadia Fazio
What's not to love about this recipe? Fritters are also delicious and the added potatoes give these such a satisfying texture!
Nancy Pozzobon
This is always the way my mother made sfingi. The only thing she added was anise seeds. She was from Trapani. My yeast would not foam with 1 1/2 cups of milk. I started with 1/4 cup of warm milk to activate the yeast. I then added the rest of the milk. \
Nancy
Nadia
Hi Nancy, I've never tried them with anise seeds but they sound delicious! I'm glad the recipe worked out for you, thanks for sharing!
Margaret Arangio
Hi Nadia
We make our crespeddi a little differently as we add raisins and fennel seeds to the batter. I’ve always made them as my mother did, without potatoes, but I’m going to try your recipe this year.
From one Sicilian daughter to another, keep on passing down the traditions!
Love your posts ,
Margherita
Nadia
Hi Margaret, I've come across many recipes that add raisins to the batter but not fennel seeds. I'm intrigued and love hearing about the different variations on a regional specialty! Let me know what you think about the addition of potatoes and thank you for your kind words and feedback. My mission is to preserve these recipes, one at a time!
Lina
Absolutely delicious!
Nadia
Thanks Lina, they really are!