Chifeletti (Fried Potato Dumplings)
Category: Main Courses
Servings: 28 pieces
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 500g |
| All-purpose flour (00) | 150g |
| Butter | 40g |
| Egg | 1 |
| Sugar | 5g |
| Salt | 5g |
| Black pepper | to taste |
| Extra virgin olive oil | 700g |
Instructions
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Prepare the Potatoes: Begin by thoroughly scrubbing the skin of the potatoes under running water. Once clean, place them unpeeled into a large pot of salted water and bring it to a boil. Allow the potatoes to cook for about 25 minutes, or until tender enough to be easily mashed. For faster cooking, you may use a pressure cooker.
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Mash the Potatoes: Once the potatoes are cooked, remove them from the water and let them cool slightly. Peel the potatoes while they are still warm, and pass them through a potato ricer or sieve to ensure a smooth texture. Allow the mashed potatoes to cool to room temperature.
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Make the Dough: In a large bowl (or on a clean work surface), add the cooled mashed potatoes. To this, mix in the all-purpose flour, egg, melted butter, sugar, salt, and black pepper. Knead the mixture together until you have a smooth, dry dough. If the dough feels too sticky, add a little more flour.
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Rest the Dough: Cover the dough with plastic wrap and let it rest for about 30 minutes to allow the ingredients to set and hydrate.
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Shape the Chifeletti: After the dough has rested, transfer it to a lightly floured surface. Roll it out with a rolling pin until it is about 1/2 inch thick. Using a round cutter or a drinking glass, cut out circles about 6.5 cm in diameter.
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For the Classic Crescent Shape: Fold each circle in half to form a half-moon shape. Gently press along the center to create a slight indent, ensuring the dough holds its shape while frying.
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Alternative Shape: Alternatively, roll the dough into a long stick, about the thickness of a finger. Cut this into 10 cm segments, and curve them into “horseshoe” shapes, which will result in a slightly different yet equally delightful texture.
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Fry the Chifeletti: Heat the olive oil in a high-sided pan. Using a kitchen thermometer, check the temperature of the oil, aiming for a steady 170°C (338°F). Once the oil reaches the correct temperature, carefully drop the prepared chifeletti into the hot oil.
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Fry to Perfection: Fry the chifeletti in batches, ensuring they do not overcrowd the pan. Let them cook for 2-3 minutes, or until golden and crispy on the outside. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
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Serve: Serve the chifeletti while hot as a delicious, crispy treat. They are perfect as a snack or as part of a larger meal.
Enjoy your Chifeletti – crispy, golden, and full of comforting potato flavor! Whether shaped as crescent moons or horseshoes, this traditional recipe is sure to be a hit. Perfect for family meals, gatherings, or as a delightful snack with a dip of your choice.
