Category of the dish: Dessert

Ingredients

For the pre-dough

10 gr brewer’s yeast
80 gr tritordeum wheat flour
48 gr water

For the dough

150 gr tritordeum wheat flour
100 gr eggs
40 gr sugar
50 gr boiled mashed sweet potato
1 orange (zest)
1 lemon from Gargano (zest)
1 gr salt

For the garnish

Sugar to taste
Vincotto (cooked wine) to taste

Procedure 

Prepare the pre-dough by mixing the three ingredients until obtaining a smooth dough. Leave to rest until tripled in size.

Knead the fermented dough in a planetary mixer with the hook and mix with the flour and half of the eggs, lemon and orange zest, salt and the boiled mashed potatoes. Then add sugar and the remaining eggs, and continue to knead.

Let the dough rest in the fridge for a few minutes. Roll out the dough (1 cm) and cut out the rounds.

Let the dough rise and then fry.

Soak up the excess oil and dip the frittella first in the sugar and then in the cooked wine.

Photo credit: turismo.it