Ingredients
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500 gr. Potato
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550 gr. All Purpose flour
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3 Eggs
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1 hg Sugar
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Peel of 1 lemon
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20 gr. Brewer's yeast
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1 glass Milk
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Seed oil
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60 gr Butter
Directions
I “stole” this recipe from my mother …. I remember when she made these “ciambelline” during my childhood and in these days I feel like eating them! You need to boil some potatoes, mash them and add some flour. Add eggs, sugar, lemon peel. Knead the dought and add some more flour if it is needed. Roll out the dought with a roller pin till a thickness of about 2 cm then use a glass or a mold to make the shape. Leave to stand for half an hour and then cook in a frying pan. Once fried roll in sugar and serve warm.
Steps
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1
Done
20 minutes
|
Boil and mash the potatoesWash the potatoes and boil in a pan of cold water, without peeling. Peel when still quite hot, mash with a potato masher and place in a bowl. |
|
2
Done
10 minutes
|
Kneed the potatoes with the other ingredientsAdd all purpose flour, eggs, the brewer's yeast previously melted in the milk, the peel of one lemon, sugar and butter. Work till all the ingredients are well incorporeted. While you are kneading add flour till the dough is smooth and firm. |
|
3
Done
5 minutes
|
Roll out the doughtOnce the dought is ready roll it with a roller pin till a thickness of about 2 cm then use a glass or a mold to make the shape. |
|
4
Done
50 minutes
|
Fry and serveLeave to stand for half an hour and then fry in plenty of hot seeds oil in each side. Once fried roll in sugar and serve warm. |
