Sicilian Sfinci

Couple of days back I watched everyday Italian in food network, where Giada made an Italian sweet calling it as Zeppole (Italian Donuts) !...hummm sounds interesting. But when you compare Giada's recipe with the dessert- Sicilian Sfinci ,You would agree to name it Sfinci rather Zeppole.
Sfinci are a regional sweet, originated in south of Italy and typically served during 19th of march .
I could able to make one today. Not that bad at all, it turned out well, I just followed Giada's recipe with slight alteration in the propotion, which is very simple to follow.

While searching net, I also found Rowena's blog which has good chunk of info about Zeppole:
http://rubbahslippahsinitaly.blogspot.com/2008/03/making-zeppole-interview-with-bakery.html
Refer the pics for Sfinci: http://www.comune.marsala.tp.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/4413
Few Important tips:
Make sure the oil is at right temp, this recipe calls for 375F. Else they wont cook well or it will get burnt, takes about 4-5 mins to get the golden brown color.

Ingredients:
Sugar - 3 tablespoons
Butter room temp - 1/2 stick
Salt - 1/4 tsp
Water - 1/2
All-purpose flour - 1/2 cup (self raising)
Large eggs - 2
Oil for frying

Method:
Mix Sugar, water and butter in a medium pan and heat till it boils.
Take off the pan from heat and add the flour mix well and keep in the heat again stir for 2-3 mins until it forms a ball.
By Using electric mixer add in the egg 1 after the other, incorporating the egg completely before going for the second. It comes to the consistency shown below.

Heat the oil to 375F and drop a spoon of dough, let it fry till it turns golden brown.
Once done, remove from heat and drizzle it with some sugar and serve immediately.