Crispy Chicken and Potato Doughnuts
Serves 20
Directions
- 1In a large bowl, combine potatoes, chicken, carrots, Serrano peppers, bell peppers, green onions, egg, cornstarch, salt, pepper, garlic powder, chicken powder, and cheese.
- 2Mix until well combined and sticky.
- 3In a separate bowl, mix flour and water to form a thick paste.
- 4In another bowl, add bread crumbs.
- 5Shape potato-chicken mixture into doughnuts.
- 6Place them on a tray and Freeze them for 30 mins.
- 7Coat the chicken doughnuts in the flour mixture, then in bread crumbs.
- 8Heat oil in a pan over medium heat.
- 9Drop in the dough and fry for 2-3 minutes, flipping sides, or until golden brown and crispy.
- 10If air frying, lightly spray the chicken doughnuts with cooking oil.
- 11Air fry at 400°F (200°C) for 10 minutes, flipping halfway.
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
- to taste Salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp chicken powder
- 2 3 Serrano peppers, finely chopped (optional)
- 1 tbsp fresh parsley, chopped
- Oil, for frying
- 1 cup bread crumbs
- 0.5 cup all-purpose flour
- 0.33 cup water
Equipment
large bowlseparate bowlpantrayair fryer
Tips
- Do not overcrowd the pan when frying.
- Chicken doughnuts can be frozen for later use after coating in flour and breadcrumbs.
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