Fried Sweet typical Abruzzo. It prepares for Christmas traditions.
- A kilo of flour;
- 3 boiled potatoes medium sized;
- 100 grams of sugar;
- a pinch of salt;
- Water just enough;
- A cube of fresh yeast beer 25 gr.
- Olive oil or peanut oil for frying;
- Powdered sugar and cinnamon powder;
- Raisins for the variant.
Headlights boil the potatoes with the skin in a pot. Once cooked, peel while still hot and mash with potato peeler. Combine the flour in the bowl, salt, sugar and yeast previously dissolved in a little water beer.
Knead gradually adding warm water until obtaining a homogeneous and fairly soft dough. Let rise in a warm covered with a cloth for at least a couple of hours.
When the dough is well risen, prepare a 'Ferzola’ (large iron skillet with high sides) on fire with plenty of olive oil.
When the oil begins to smoke take portions of the dough with your hands greasy, lengthen and give a shape twisted and lay it gently into the boiling oil, taking care not to burn. Turn down a bit’ the heat and leave to fry over high heat, stirring constantly from all sides.
school, to dry on a sheet of absorbent paper.
Sprinkle with powdered sugar or granulated and powdered cinnamon.
In the mixture which should then be fried, before you let rise, you can add a handful of raisins previously softened in water.
And’ a cake that is prepared on Christmas Eve, and eat waiting for midnight.