Chifeletti

Recipe by MariaLuisa
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 38mins
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb potato, unpeeled (about 1 large)
  • 1
  • 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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