1 boiled potato
1/2 c. ricotta, sieved
1 egg
1 1/2 tbsp. sugar
Peel of 1 orange, grated
1 3/4 c. all-purpose flour
1 1/2 tsp. baking powder
3 tbsp. orange liqueur or orange flower water
Pinch of salt
Oil for deep frying
1 1/2 tbsp. confectioners' sugar

Sieve or rice the potato while still hot and place in bowl with the ricotta. Beat in the egg with a wooden spoon; stir in the sugar, sift in the flour and add the liqueur and the salt. Continue stirring until the mixture is smooth and evenly blended. Leave to stand for 30 minutes.

Break off small pieces of the dough and flatten these between the palms of your floured hands. Shallow fry a few at a time in very hot oil, turning once, or deep fry, using a frying basket. Drain on kitchen towels, sprinkle with the confectioners' sugar, and serve immediately. Easy.