- 1 kg. potato
- 300 g of flour OO
- 1 egg
- seed oil
Boil the potatoes in salted water, then mash with a potato masher, and still warm knead on a work surface with flour, egg and a pinch of salt. Stir the mixture well until it become soft and smooth.
Put a little ‘of flour on a pastry board, remove the small pieces of dough under the palms of the hands working them until they become of the strips and cut into chunks. Prepare a pan with high sides with vegetable oil, bring to room temperature and fry the dumplings a few at a time when they are golden, drain them, pass them on the paper towels, sprinkle with salt and serve as an aperitif.