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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1/2		unpeeled	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
salt	1/4	teaspoon		-	-	-	-
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
onion	1	tablespoon	grated	4.0	0.934	0.11	0.01
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
vegetable oil	2	cups		3758.32	0.0	0.0	436.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.