Chifeletti
Total Time: 38 mins
Preparation Time: 30 mins
Cook Time: 8 mins
Ingredients
- 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
Recipe
- 1 boil the potato in salted water about 25 minutes until tender. drain and cool.
- 2 peel the potato and rice it into a bowl (or mash it very well). cool completely.
- 3 beat the egg with the salt and optional onion and add it to the potato with the melted butter. mix.
- 4 add the flour. mix well.
- 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 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 serve hot.
No comments:
Post a Comment