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Saturday, May 23, 2015

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.

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