- 2 lb potatoes
- ½ lb all-purpose flour
- 1 ¾ oz butter
- 1 egg yolk
- oil to taste
- salt to taste
Bring a pot of water to a boil. Add the potatoes and cook until tender.
Once cooked, peel the potatoes and puree them using a potato masher.
Add salt and let cool. Once cool, add the butter and egg yolk.
Then add the flour and mix well until you have a smooth mixture. Roll spoonfuls of the mixture into pieces as thick as your little finger and 3 to 4 inches long. Then, shape them into half moons.
Fry the moons in hot oil for a couple of minutes or until they have puffed up a little and are golden in color – a sign of a crispy exterior.
Serve the half-moon potatoes hot, sprinkled with salt.
Half-moon potatoes, also called Kipfel potatoes, are a typical recipe of eastern Friuli and the city of Trieste. This area has strong Central European influences due to its vicinity to the Italian/Slovenian boarder.
Did you know that…
there is also a sweet version of this dish, served with cinnamon or honey?
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