Chifeletti

"These little fried potato crescents are very popular around the tip of the Adriatic. Basically, they consist of potato gnocchi dough which is fried and served as a side. I eat 'em with ketchup."
 
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Ready In:
38mins
Ingredients:
7
Yields:
24-30 chifeletti
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ingredients

  • 12 lb potato, unpeeled (about 1 large)
  • 1 egg
  • 14 teaspoon salt
  • 1 tablespoon butter, melted
  • 1 tablespoon onion, grated (optional)
  • 12 cup flour
  • 2 cups vegetable oil
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directions

  • Boil the potato in salted water about 25 minutes until tender. Drain and cool.
  • Peel the potato and rice it into a bowl (or mash it very well). Cool completely.
  • Beat the egg with the salt and optional onion and add it to the potato with the melted butter. Mix.
  • Add the flour. Mix well.
  • Lay a sheet of wax paper on your work surface. Working with a heaping tablespoon of the dough at a time, roll it between your hands until it is 3-4 inches long and a half inch thick. Bend it into a hairpin shape and place it on the wax paper. Continue in this manner with the remaining dough.
  • In a medium skillet heat the oil (should be about 1/2 inch) until it is hot but not smoking. Put a test chifeletto in the pan. It should fry up to a golden brown in about two minutes, turning once. Fry the remaining chifeletti in batches, remove with a slotted spoon or spatula, and drain on paper towels as they are done.
  • Serve hot.

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Reviews

  1. My Italian aunt used to make them when I was a child; After telling DH about them, he wanted to try them, so I looked for a recipe, and here I am. This worked great, very good instructions. DH loved them, so I suppose I'll make them again :) Thanks for posting!
     
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RECIPE SUBMITTED BY

Hello! I am a nephrologist, and I live on the tip of the Adriatic with my adored husband. But I was raised and got my professional training in the beautiful San Francisco Bay Area. I'm not the greatest cook, but I love to try new recipes. My favorite cook books are Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck; The Classic Italian Cook Book by Marcella Hazan; San Francisco à la Carte by the Junior League of San Francisco; Regional Italian Cooking by Ada Boni -- and many, many more. My husband is a conservative eater, though. He would like to have spaghetti with tomatoes and a steak every night of the week. He says other foods give him heartburn. Gosh. I am very grateful for Recipezaar because I have found many substitutes for staples that are not always available where I live. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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