Notes

makes 38

Ingredients

  • ½ pound Idaho potatoes
  • 1 egg
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • ½ cup flour
  • 2 cups vegetable oil
La Cucina di Lidia (Softcover)

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La Cucina di Lidia (Softcover)

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Directions

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” long and 1/2” 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 (Softcover)

Cookbook

La Cucina di Lidia (Softcover)

buy now