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Ready Time: 50min
Prep Time: 45min
Cook Time: 5min
Recipe by: Potatoes USA
Puffed potato rings filled with onions, fresh chives and potatoes, deep fried and served with a variety of dipping sauces.
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
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.
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