Fried Potato Crescents
Chifeletti di Patate

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.