Steam the potato. Peel and purée it.
Put the flour in a bowl or on a work surface. Make a well in the centre and add the puréed potato.
Add the beaten egg, orange juice (about 90 ml), filu e' ferro, saffron (melted in a tablespoon of warm water) and fresh yeast (melted in very little warm water). Slowly draw in the flour from the edge of the well, stirring, and work until a smooth, elastic dough forms. Cover with a napkin and allow to rest for at least 2 hours or until the dough doubles in size in a warm place, faraway from draughts.
Cut the dough into pieces. Get the shape of a stick to every piece and connect the ends with your moistened fingers.
Heat the olive oil in a skillet; add the rings and cook until light golden brown on both sides. You need only few seconds.
Remove them with a slotted spoon and put on absorbent paper to remove the fat in excess. Sprinkle with sugars and serve immediately.

Note

• - Fry in olive oil and use a skillet to remove them
• - Some people also add the rind of the orange, grated, and other wines such as malvasia or vernaccia (obviously the dose of filu e' ferro is 50 ml in this case)
• - Filu e' ferro is grappa from Sardinia
• - There is no sugar in the dough because there are grappa and orange juice.
• - It's very difficult to have the real amount of the frying oil and sugar.
  So nutrition facts don't include these ingredients. If you want to include these ingredients, you have to add 100-150 kcal per 100 g of this dish.
• - Don't eat fried food too many times; it isn't healthy food!

What's the right wine for " Sweet fritters with potato from Sardinia " ?

Our suggestion is: we suggest you not to serve a wine with these sweet fritters for the presence of grappa in the dough