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Appetizer Side Dish Snack Spunions Ready Time: 50min
Prep Time: 45min
Cook Time: 5min
Potato Type: Russet
Cuisine: American
Serves: 10-12
Prep Method: Boiled Fried
Description Recipe by: Potatoes USA Puffed potato rings filled with onions, fresh chives and potatoes, deep fried and served with a variety of dipping sauces.
Ingredients 20 oz. pâte à choux pastry (see below) 12 oz. potato cooked and riced, dehydrated or a mixture (any leftovers) 6 oz. sweet yellow onion, diced and fully sweated and translucent 1 oz. snipped chive 1.5 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon onion powder PÂTE À CHOUX 2 cups water 12 Tablespoons butter 1 teaspoon salt 11.5 oz. bread flour 7 eggs
Preparation Prep Time: 45min | Cook Time: 5min
Combine riced potato, onion, chive and seasonings. In mixer with paddle attachment combine potato mixture with pâte à choux pastry until well combined. Transfer mixture to piping bag with round tip. Pipe rings onto parchment paper and freeze. Fry in 350°F fryer until crispy and golden. PÂTE À CHOUX Boil water, butter and salt. Add flour all at once stirring with a wooden spoon until it forms a dough ball that releases itself from the pan. Transfer into mixing bowl to cool slightly approx. 5 minutes. On lowest mixer speed incorporate eggs one at a time until fully incorporated. Nutrition Calories 320
Fat 25g
Sodium 530mg
Cholesterol 75
Carbohydrates 20g
Fiber 1g
Protein 5g
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