Chifeletti

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Chifeletti are a kind of fried gnocchi, originating from Italy, from the Venezia Giulia region and are usually eaten as a side dish or even as an appetizer. Although I prefer to make gnocchi with baked potatoes, I leave you with the recipe with the boiled ones.

1 kg of yellow potatoes
1 or
250 gr flour (or a little more depending on how the potatoes are)
salt
frying oil

Servings: 30

Preparation time: less than 60 minutes

RECIPE PREPARATION Chifeletti:

Boil the potatoes cut in half and peel them until they soften well, then turn them into a fine puree with the help of a sieve while they are still warm. Put the puree on the work table and add salt, beaten egg and then flour, little by little until you get a non-sticky but soft dough.

From the dough we roll out a roll 1 cm in diameter which we cut into 8 cm long pieces. We fold each U-shaped piece.

Fry in plenty of oil until golden and then remove on a paper towel.

Powder with salt.