Potato Fritters


Preparation info

  • Difficulty


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

These little fritters are a traditional sweet treat of the port city of Trieste. They are sometimes called chifeletti. They are also found all over the region of Friuli-Venezia Giulia and in neighbouring Trentino-Alto Adige. They are especially delicious when served at the end of a meal with a small glass of chilled sweet dessert wine, or as an afternoon snack with a cup of warming hot chocolate. Whatever you accompany them with, make sure they are served piping hot.


  • 1 kg/ lb floury potatoes, unpeeled
  • 200 g/7 oz/ cups plain/all-purpose flour, plus extra for dusting
  • 115 g/4 oz/generous ½ cup caster/superfine sugar
  • 2 eggs, beaten
  • pinch of salt
  • 20 g/¾ oz/ tbsp unsalted butter, melted
  • 1 litre/ pints/4 cups sunflower oil, for deep frying
  • 30 ml/2 tbsp icing/confectionerssugar, sifted, for dusting
  • 5 ml/1 tsp ground cinnamon, for dusting


  1. Boil the potatoes in a large pan of water for about 15 minutes or until they are tender. Drain the potatoes well and leave to cool just enough so that you can handle them, then remove the skins. Immediately push them through a food mill into a large mixing bowl; they need to be fairly hot or they will become gluey in texture when you do this.

  2. Stir the flour into the mashed potatoes with the sugar, eggs, salt and melted butter.
  3. Using a little at a time, shape the mixture into tiny crescent shapes, using extra flour to stop them sticking to your hands or the work surface.

  4. Heat the oil in a pan to 180°C/350°F, or until a cube of bread sizzles instantly and browns in about 45 seconds.

  5. Fry the crescents, in batches, until they are crisp and golden. Drain them thoroughly on kitchen paper.
  6. Serve the fritters hot, dusted with the icing sugar and cinnamon, with cups of hot chocolate or a glass of dessert wine, if you like.