Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chifeletti Recipe
    Lost? Site Map

    Chifeletti

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    30 mins

    8 mins

    MariaLuisa's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    chifele ...

    Units: US | Metric

    • 1/2 lb potato, unpeeled (about 1 large)
    • 1 egg
    • 1/4 teaspoon salt
    • 1 tablespoon butter, melted
    • 1 tablespoon onion, grated (optional)
    • 1/2 cup flour
    • 2 cups vegetable oil

    Directions:

    1. 1
      Boil the potato in salted water about 25 minutes until tender. Drain and cool.
    2. 2
      Peel the potato and rice it into a bowl (or mash it very well). Cool completely.
    3. 3
      Beat the egg with the salt and optional onion and add it to the potato with the melted butter. Mix.
    4. 4
      Add the flour. Mix well.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Serve hot.

    Ratings & Reviews:

    • on January 20, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chifeletti

    Serving Size: 1 (801 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 184.6
     
    Calories from Fat 170
    92%
    Total Fat 18.8 g
    29%
    Saturated Fat 2.7 g
    13%
    Cholesterol 10.0 mg
    3%
    Sodium 31.1 mg
    1%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.1 g
    0%
    Protein 0.7 g
    1%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites