Chifeletti
Crispy on the outside and tender on the inside, chifeletti are irresistible potato dough crescents that bring comfort and nostalgia to the table. Hailing from Italian culinary traditions, this recipe combines buttery mashed potatoes, a hint of nutmeg, and a touch of salt to create a soft dough, which is then shaped into delicate half-moons and fried to golden perfection. The result? A versatile, savory treat that's perfect as a side dish, snack, or even a sweet indulgence with a dusting of powdered sugar. Quick to prepare and easy to fry, these golden bites will delight your family and guests alike. Whether you're looking for a unique appetizer or an authentic Italian-style snack, chifeletti is an absolute must-try!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 150 grams All-purpose flour
- 50 grams Butter
- 1 Egg
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 500 milliliters Vegetable oil (for frying)
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Peel and dice the potatoes into evenly sized chunks. Place them in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are soft, about 15-20 minutes.
Drain the potatoes and allow them to cool slightly. Once cool enough to handle, pass them through a potato ricer or mash them until smooth. Transfer the mashed potatoes to a large mixing bowl.
Add the flour, butter, egg, salt, and nutmeg to the mashed potatoes. Mix everything together until a soft, smooth dough forms. If the dough feels too sticky, add a little more flour, one tablespoon at a time, until manageable.
Lightly flour a work surface. Take small portions of the dough and roll them into ropes about 1 centimeter (0.4 inches) thick. Cut the ropes into 6-8 centimeter (2.5-3 inch) lengths and shape them into crescent or half-moon shapes.
Heat the vegetable oil in a large, deep pan or pot over medium heat. The oil is ready when a small piece of dough dropped into it sizzles and rises to the surface.
Working in batches, carefully drop the chifeletti into the hot oil. Fry them until golden brown, about 2-3 minutes per batch, turning them occasionally for even cooking. Use a slotted spoon to transfer the cooked chifeletti to a plate lined with paper towels to drain excess oil.
Repeat with the remaining dough until all the chifeletti are fried.
If desired, dust the chifeletti with powdered sugar for a sweet twist, or serve them as is while still warm.
Nutrition Facts
Calories |
5786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 550.1 g | 705% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 314 mg | 104% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 228.5 g | 83% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 14.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 130 mg | 10% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2912 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
