Imported from Instagram

Crispy Potato Rings

Name: Crispy Potato Rings
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Yield: 6 servings
Cuisine: Other
Ingredients: 4 large potatoes (Peeled and cut into chunks); 6 tbsp cornstarch (Start with 6 tbsp; add 1 tbsp at a time if the dough is sticky); 2 tbsp all-purpose flour; 1 tbsp milk or water (Use only if the dough is too dry); salt (To taste; also used to salt the boiling water); 1 tsp red chili flakes; 1 tbsp chicken bouillon powder; 1 tbsp garlic powder; 1 tsp black pepper; 1 tbsp fresh parsley (Finely chopped); oil (For deep-frying); ketchup (For serving)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Tender mashed-potato rings seasoned with chili, garlic, black pepper, chicken bouillon, and parsley, then fried until golden brown and crisp. Serve hot with ketchup.

6 servings85 minOther

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Ingredients

4 large potatoes (Peeled and cut into chunks)
6 tbsp cornstarch (Start with 6 tbsp; add 1 tbsp at a time if the dough is sticky)
2 tbsp all-purpose flour
1 tbsp milk or water (Use only if the dough is too dry)
salt (To taste; also used to salt the boiling water)
1 tsp red chili flakes
1 tbsp chicken bouillon powder
1 tbsp garlic powder
1 tsp black pepper
1 tbsp fresh parsley (Finely chopped)
oil (For deep-frying)
ketchup (For serving)

Steps

1
Peel the potatoes and cut them into chunks.
2
Place the potato chunks in a pot of salted water. Boil for 12–15 minutes, until fork-tender.
3
Drain the potatoes well and let them cool slightly so excess moisture can evaporate.
4
Mash the potatoes until very smooth and free of lumps.
5
Add the salt, chicken bouillon powder, red chili flakes, garlic powder, black pepper, and finely chopped parsley. Mix well.
6
Add the all-purpose flour and 6 tablespoons of cornstarch. Mix until a soft dough forms.
7
If the dough is sticky, add more cornstarch 1 tablespoon at a time. If it is too dry, add 1–2 tablespoons of milk or water. The finished dough should be soft but able to hold its shape.
8
Take a small portion of dough and roll it into a ball. Flatten it with your palm to form a thick disc.
9
Use a nozzle or chopstick to make a hole in the center of each disc, forming a ring. Smooth the edges and make sure there are no cracks.
10
Place the shaped rings on a tray and refrigerate for 30 minutes. This helps them hold their shape during frying.
11
Heat oil in a deep pan to 350°F (175°C).
12
Fry the rings in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
13
Remove the rings and place them on a wire rack to drain excess oil.
14
Serve hot with ketchup.

Notes

The source does not specify the quantity of frying oil or the number and size of rings. Add cornstarch only as needed to achieve a soft, shapeable dough.