Boil the potatoes, mash them, add salt and turn them into a purée.
Warm the milk, dissolve the yeast in it with 1/2 teaspoon of sugar.
Let it rest for 5 minutes.
Add the purée to the flour.
Finally, add the yeast and knead.
Let it rise, covered, for 30 minutes.
Form balls, flatten them, make two cuts, and let them rise for another 30 minutes.
Fry in plenty of oil.
They can be served with cold cuts, simply with butter and garlic, or sweet with sugar.
Ungheria, Emilia Romagna
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| Energy (kcal) | 113.34 |
| Carbohydrates (g) | 24.32 |
| of which Sugars (g) | 2.58 |
| Fat (g) | 0.25 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 4.43 |
| Fiber (g) | 1.11 |
| Sale (g) | 0.23 |
