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Categories:
russet potatoes heavy cream heavy cream unsalted butter yellow onion chives flour rice flour garlic onion powder paprika eggs salt vegetable oil light mayonnaise low-fat buttermilk lemon juice flat leaf parsley chives dill mustard salt
Viewed: 83 - Published at: 5 years agoIngredients
- 3 large russet potatoes, cleaned peeled and chopped into large pieces
- 13 cup heavy cream
- 2 tablespoons heavy cream
- 14 cup unsalted butter, softened (1/2 stick)
- 12 yellow onion, chopped & caramelized
- 3 tablespoons chives, thinly sliced
- 23 cup all-purpose flour
- 13 cup rice flour
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 2 eggs, lightly beaten
- salt and pepper
- 2 quarts vegetable oil
- 12 cup light mayonnaise
- 14 cup low-fat buttermilk
- 1 12 teaspoons fresh lemon juice
- 2 tablespoons flat leaf parsley, minced
- 1 tablespoon chives, thinly sliced
- 1 teaspoon dill, minced
- 12 teaspoon dry mustard
- salt and pepper
Method
- Place the potatoes in a large pot and fill with water.
- Bring to a boil on medium-high heat and cook until the potatoes are fork tender, a20-25 minutes.
- Drain the potatoes into a colander and pour back into the pot.
- Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).
- Fold in the caramelized onions and chives until fully incorporated.
- Season with salt and pepper and stir.
- Spread the mixture onto a sheet pan, about 1/2 inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.
- While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined.
- Set aside.
- When the potato mixture has cooled, remove from the refrigerator and using 1-1 1/2 inch circle cutters, cut out as many circles as possible (usually makes about 32-40).
- Using a 1/2 inch circle cutter, cut out a 1/2 inch circle from every 1-1 1/2 circle, creating a small donut shape.
- Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).
- Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.
- Once the potato rings are frozen, preheat the oil, in a large pot, to 375F.
- While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together.
- Season with salt and pepper.
- When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.
- Drain onto a large plate lined with paper towels and season with salt with pepper.
- Repeat with the remaining potato rings and serve immediately with the dipping sauce.