Chifeletti

Name: Chifeletti
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 28
Ingredients: Potatoes 1.1 lbs; Type 00 flour 1 ¼ cup; Butter 3 tbsp; Eggs 1; Sugar 1 tsp; Fine salt 1 tsp; Black pepper to taste; Extra virgin olive oil 3 ¼ cups

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Vegetarian

Difficulty: Very easy
Prep time: 20 min
Cook time: 40 min
Makes: 28 pieces
Cost: Very low

PRESENTATION

Small crescent-shaped Chifeletti add just the right touch of something different to classic American recipes. Their crisp outside and soft, moist middle bring DELICIOUS texture, making them stand out on family tables and at busy weeknight dinners alike. Imagine the way these bites look with a golden finish and a charming crescent form—pretty simple and nice for family gatherings, good for parties, and FUN for kids. They carry that special tradition often found in regional American cuisine, with a taste that swings between classic roll comfort and a flavor that's just a bit unique. Families enjoy that combination of tender inside with just enough snap on the outside...really, you get the best of both worlds. Big holiday meals, potlucks, Sunday suppers—this is where Chifeletti fits right in, especially with rich gravy or roasted meats—such a great match. Home cooks lean on their versatility, since these rolls make budget-friendly meals feel more special and go with just about anything on the table.

Quick side dish needed? Reliable easy cooking works here every time, holding up for those make-ahead moments when life gets busy (always a win for family meal prep). Chifeletti are definitely part of what makes family meals inviting—something that's great for sharing, moist enough to keep that fresh-from-the-oven feeling even later. Try them with a little garlic butter, a bit of cheese, or alongside hearty stews—lots of ways to serve them for regular dinners, celebrations, or any time extra comfort is welcome. Neighbors love how you can pull Chifeletti straight into make-ahead meals, helping everyone save time without losing that good homemade touch. Some folks might dip them, others just snack as they walk by—for busy families, this kind of reliable, flexible bread makes quick recipes come together. Easy, different, YUMMY—Chifeletti is just what regular bakers keep coming back to for a bit of fun on their usual menu.

INGREDIENTS

Ingredients for 28 pieces: Potatoes 1.1 lbs (500 g); Type 00 flour 1 ¼ cup (150 g); Butter 3 tbsp (40 g); Eggs 1; Sugar 1 tsp (5 g); Fine salt 1 tsp (5 g); Black pepper to taste

For frying: Extra virgin olive oil 3 ¼ cups (700 g)

Preparation

How to prepare Chifeletti

To prepare Chifeletti, take 500 g of potatoes (about 1 lb), scrub the skin well, then wash them. Now place the prepared potatoes without peeling them to boil in plenty of salted water for about 25 minutes 1. To cut cooking time in half, you can cook the potatoes in a pressure cooker. When they are cooked and soft enough to be mashed, peel them while they are still hot and pass them through a sieve or potato ricer, depending on your preference 2. Then let them cool 3. Place the mashed potatoes in a large bowl (or on a work surface if you prefer).

At this point, add the flour 4, the egg 5, melted butter 6, and sugar 7.

Now adjust with salt and pepper. Mix all the ingredients well, until you obtain a homogeneous and dry mixture (if not, add a bit more flour) 8. Let it rest covered with plastic wrap for 30 minutes. Take the rested dough and roll it out on a work surface with a rolling pin 9.

Then, using a pastry cutter or a glass, cut circles with a diameter of about 6.5 cm (approximately 2.5 inches) 10. Fold the circles in half and lightly press them halfway along their length, thus forming the classic crescent shape 11. (Alternatively, you can form a very long stick with the dough about the thickness of a middle finger. Cut the stick into pieces about 4 inches long and bend them to form many "horseshoes." With this method, the final shape will be less plump, but the end result of the Chifeletti will be equally excellent!). At this point, heat extra virgin olive oil in a high-sided pan. Take a kitchen thermometer to check the oil temperature. When the oil temperature reaches 338°F 12,

immerse the chifeletti obtained and fry them 13; when they turn golden, remove them from the oil with a skimmer and place them on absorbent paper so that the excess oil drains off and they do not turn out too greasy 14. Then arrange the chifeletti on a serving plate and serve them hot 15!

Storage

Chifeletti can be stored for 1 day under a glass dome, but it is better to serve them as soon as they are made. Freezing is not recommended.

Tip

For this recipe, it would be better to use floury and low-water potatoes, preferably red ones. If you want to make your chifeletti sweeter and use them as a dessert, you can add more sugar and omit salt and pepper. Prepared this way, the chifeletti become practical and quick sweets to prepare for an evening with friends. As desserts, for an extra touch, you can serve them on a large plate, dusting with powdered sugar or adding some cinnamon powder. A note that will leave your friends speechless: decorate the plate with whole cinnamon sticks and drops of honey, guaranteed wow effect!

Curiosity

If you want to obtain puffier chifeletti, you can try adding 1/2 packet of baking powder to the dough. When fried, the chifeletti will increase in volume and become more fragrant.

For the translation of some texts, artificial intelligence tools may have been used.