Boil a potato and mash it.
Combine the mashed potato with flour, milk, fine salt, oil (1 tablespoon), and instant yeast.
Knead and divide into 4 parts.
Slightly flatten each part with a rolling pin and create the 4 typical holes of fritters (with your fingers or the handle of a ladle).
Brush the surface of the fritters with oil and add coarse salt and rosemary.
Cook on a previously greased and already hot pan.
Pan
Rolling pin
Pair with cheeses, cold cuts, or vegetables.
Italy, Emilia Romagna
| Energy (kcal) | 160.39 |
| Carbohydrates (g) | 35.2 |
| of which Sugars (g) | 1.72 |
| Fat (g) | 0.33 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 5.62 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.17 |
