RED POTATOES

 

 

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Potato Doughnuts

Ingedients:
1 egg
250 g ofs ugar
250 g of flour
30 g butter
1 small cube of brewers yeast
1 lemon
sugar, cinamon

Preparation:
Peel and boil the potatoes. When soft, mash them and then knead them with the flour and the egg, the butter and the brewer’s yeast (which has previously been diluted into 5 teaspoons of hot water) amd the grated rind of the lemon. Form into small balls and let them leaven for 2 hours in a warm place. Later, fry them in oil, sprinkle with sugar and cinamon before serving.