Recipe by MariaLuisa
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.
Top Review by Mia in Germany
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!
- 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 See How It's Made
- 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.