Crispy Chicken and Potato doughnuts
Servings: 20-25 chicken doughnuts
Ingredients:
1 lb boneless, skinless chicken breast, boiled and shredded
6 large potatoes, boiled
1/2 cup carrots, finely diced and boiled
1/2 cup bell pepper, finely chopped
1/2 cup green onion, finely chopped
1 cup mozzarella cheese, shredded
1 large egg
3 tbsp cornstarch
2-3 Serrano peppers, finely chopped (optional)
1 tbsp fresh parsley, chopped
Salt, to taste
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp chicken powder
Oil, for frying
Coating:
1 cup bread crumbs
1/2 cup all-purpose flour + 1/3 cup water (to make thick slurry)
Prep:
In a large bowl, combine potatoes, chicken, carrots, Serrano peppers, bell peppers, green onions, egg, cornstarch, salt, pepper, garlic powder, chicken powder, and cheese. Mix until well combined and sticky.
In a separate bowl, mix flour and water to form a thick paste.
In another bowl, add bread crumbs.
Instructions:
1-Shape potato-chicken mixture into doughnuts.
2- Place them on a tray and freeze them for 30 mins.
3- Coat the chicken doughnuts in the flour mixture, then in the bread crumbs.
You can freeze the chicken doughnuts for later use at this point or heat oil in a pan over medium heat.
4- Drop in the dough and fry for 2-3 minutes, flipping sides, or until chicken doughnuts are golden brown and crispy. … DO NOT OVERCROWD THE PAN.
If air frying:
Lightly spray the chicken doughnuts with cooking oil and air fry at 400°F (200°C) for 10 minutes, flipping halfway.
Im’s foodstory (I love her recipes)
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