Chifeletti

1. 1

   Boil the potato in salted water about 25 minutes until tender. Drain and cool.

2. 2

   Peel the potato and rice it into a bowl (or mash it very well). Cool completely.

3. 3

   Beat the egg with the salt and optional onion and add it to the potato with the melted butter. Mix.

4. 4

   Add the flour. Mix well.

5. 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. 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. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.