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Ciambelline fritte

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Ingredients

Adjust Servings:
500 gr. Potato
550 gr. All Purpose flour
3 Eggs
1 hg Sugar
Peel of 1 lemon
20 gr. Brewer's yeast
1 glass Milk
Seed oil
60 gr Butter

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Ciambelline fritte

A recipe from my childhood

Cuisine:

    My favourite "merenda" when I was a child, my mum's recipe

    • 1 hour 30 minutes
    • Serves 10
    • Medium

    Ingredients

    Directions

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    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

    1
    Done
    20 minutes

    Boil and mash the potatoes

    Wash 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 ingredients

    Add 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 dought

    Once 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.
    Any scraps of dough can be re-kneaded, rolled out again and used to make more shapes.

    4
    Done
    50 minutes

    Fry and serve

    Leave 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.

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    CLASSIC CHOCOLATE CHIP COOKIES
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