CHIFELETTI
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.
Provided by MariaLuisa
Categories Potato
Time 38m
Yield 24-30 chifeletti
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 184.7, Fat 18.9, SaturatedFat 2.7, Cholesterol 10.1, Sodium 31.2, Carbohydrate 3.7, Fiber 0.3, Sugar 0.1, Protein 0.7
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