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Crispy Cheesy Potato Rings

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Crispy Cheesy Potato Rings are the ultimate comfort food snack that turns humble boiled potatoes into golden, puffed circles of joy with a shattering crust and melted cheese center.

Ingredients

Scale
  • 4 large peeled, boiled potatoes 100 g shredded mozzarella or melting cheese 3 tbsp cornstarch (or potato starch) 2 tbsp finely chopped dried or fresh parsley 1 tsp garlic powder 1/2 tsp salt and black pepper Cooking oil for shallow frying Paprika powder (for dusting on top)

Instructions

  1. Mash: Place the warm
  2. boiled potatoes into a large mixing bowl and crush thoroughly with a potato masher until smooth. Combine and Knead: Add the cornstarch
  3. shredded cheese
  4. chopped parsley
  5. garlic powder
  6. salt
  7. and black pepper into the bowl. Mix with a spatula
  8. then lightly knead with your hands into a soft
  9. cohesive dough disc. Roll and Cut: Lay the dough on a wooden board and roll it out flat to about 1 cm thickness using a rolling pin. Use a round ring cutter to cut outer circles
  10. then stamp the centers out using a smaller round cutter to form rings. Fry: Heat oil in a frying pan over medium heat. Place the potato rings into the hot oil and fry for 2 to 3 minutes per side until puffed and evenly golden-brown. Drain and Season: Remove the rings with chopsticks or tongs
  11. place them on paper towels to drain excess oil
  12. sprinkle generously with paprika
  13. and stack them inside paper snack cups to serve warm.

Notes

  • Work with warm potatoes for better binding.
  • Let the dough rest for five minutes after kneading to hydrate the starch and prevent cracks.
  • Keep the oil at a steady medium heat to avoid greasy or burnt rings.
  • Use two round cutters close in size for sturdy rings that cook through.
  • Fry in batches without crowding to maintain oil temperature.
  • Always drain rings on paper towels before dusting with paprika.
  • Avoid overworking the dough to prevent a gummy, dense texture.
  • Maintain an even 1 cm thickness so rings cook uniformly without collapsing.

Nutrition

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