Petanque balls from Southern Italy

Ingredients

• 1 kilogram of flour
• 400 g of new apples
• 1 packet of beer yeast
• sale (of water)
• powdered sugar

In a large mixing bowl, add the flour. Then, add the mashed potatoes, a pinch of fine sea salt, and the beer yeast dissolved in 250 ml of warm water. Mix everything together, gradually adding the water until you have a very soft dough. Let the dough rest for an hour, keeping it in a warm, draft-free place.

Heat some oil in a pan or wok. Use a spoon to take a handful of dough and form a small ball. Drop this ball into the hot oil: the balls should immediately puff up and fry for only a few seconds, just long enough to become golden brown, turning them over on both sides.

Let the balls dry on absorbent paper before serving them still warm and coated in powdered sugar.