Imported from Instagram

Cheesy Chicken & Potato Doughnuts

Name: Cheesy Chicken & Potato Doughnuts
Prep time: 45 min
Cook time: 20 min
Total time: 95 min
Yield: 8 servings
Cuisine: Other
Ingredients: 1 lb boneless, skinless chicken breast (Boiled and shredded); 6 large potatoes (Boiled); 0.5 cup carrots (Finely diced and boiled); 0.5 cup bell pepper (Finely chopped); 0.5 cup green onion (Finely chopped); 1 cup mozzarella cheese (Shredded); 1 large egg; 3 tbsp cornstarch; salt (To taste); 1 tbsp black pepper; 1 tbsp garlic powder; 1 tbsp chicken powder; 2 Serrano peppers (Finely chopped; optional. Source gives 2–3 peppers); 1 tbsp fresh parsley (Chopped); oil (For frying); 1 cup bread crumbs (For coating); 0.5 cup all-purpose flour (For coating slurry); 0.333 cup water (To make a thick slurry with the flour)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy, cheesy potato-and-chicken doughnuts packed with vegetables and savory spices. They can be deep-fried until golden or air-fried for a lighter finish.

8 servings95 minOther

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Ingredients

1 lb boneless, skinless chicken breast (Boiled and shredded)
6 large potatoes (Boiled)
0.5 cup carrots (Finely diced and boiled)
0.5 cup bell pepper (Finely chopped)
0.5 cup green onion (Finely chopped)
1 cup mozzarella cheese (Shredded)
1 large egg
3 tbsp cornstarch
salt (To taste)
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp chicken powder
2 Serrano peppers (Finely chopped; optional. Source gives 2–3 peppers)
1 tbsp fresh parsley (Chopped)
oil (For frying)
1 cup bread crumbs (For coating)
0.5 cup all-purpose flour (For coating slurry)
0.333 cup water (To make a thick slurry with the flour)

Steps

1
In a large bowl, combine the boiled potatoes, shredded boiled chicken, boiled diced carrots, chopped Serrano peppers if using, bell pepper, green onion, egg, cornstarch, salt, black pepper, garlic powder, chicken powder, fresh parsley, and shredded mozzarella cheese.
2
Mix the potato-and-chicken mixture until all ingredients are well combined and the mixture is sticky.
3
In a separate bowl, mix the all-purpose flour and water until they form a thick paste or slurry.
4
Place the bread crumbs in another bowl.
5
Shape the potato-and-chicken mixture into doughnut shapes and place them on a tray.
6
Freeze the shaped doughnuts for 30 minutes.
7
Coat each chicken doughnut first in the flour slurry, then in the bread crumbs, covering the surface evenly.
8
At this point, the coated doughnuts may be frozen for later use.
9
For frying, heat oil in a pan over medium heat. Fry the doughnuts for 2–3 minutes, flipping them so both sides cook, until golden brown and crispy. Do not overcrowd the pan.
10
For air frying, lightly spray the coated chicken doughnuts with cooking oil. Air fry at 400°F for 10 minutes, flipping halfway through.

Notes

The source gives frying and air-frying options. It does not specify the amount of frying oil or the number of doughnuts produced. If freezing for later use, the source does not provide a storage duration or thawing instructions.