Fried Potato Crescents
Chifeletti di Patate

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Fried Potato Crescents
Chifeletti di Patate
cookbook: La Cucina di Lidia
main ingredients: potato
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serves: makes 38


½ pounds Idaho potatoes
1 egg
¼ teaspoon salt
1 tablespoon unsalted butter, melted
2 cups vegetable oil


In a medium saucepan, boil the potatoes in salted water to cover until tender, about 25 minutes, and drain well. When cool enough to handle, peel the potatoes and rice them into a bowl. Allow the potatoes to cool thoroughly. Beat the egg with the salt and add with the butter to the potato mixture. Add the flour and blend well. Working with about 1 tbs. of dough at a time, roll in into a cylinder about 3-inches long and 1/2-inch thick. Bend cylinders into U shapes. In a medium skillet, heat the oil just short of the smoking point. Add potato crescents in batches and fry until golden brown.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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