Do you want a foolproof way to achieve perfectly golden, crunchy potato rings that are a hit with kids and adults alike? If yes, this article is written for you then!
Our special crispy potato rings recipe works great because it focuses on the right balance of ingredients, proper dough consistency, and precise frying techniques. The most common mistakes people make when taking risks include uneven slicing, using the wrong type of potato, or frying at incorrect temperatures.
Do these even matter that much? Yes, these mistakes lead to soggy or overcooked rings which you never want. Let’s get introduced to the easiest way to make delicious crispy potato rings!
What Are Crispy Potato Rings?
Crispy potato rings are one of the most popular snacks. The specific origin of potato rings is hard to tell but it’s believed to come from American and European cuisines.
People around the world love these deep-fried delights for their crunchy exterior and soft, fluffy interior. Mostly, the rings are served as a side dish or appetizer, and they pair well with dips like ketchup or cheese sauce. You will need some simple ingredients for the delicious potato rings.
However, the rings are also in calories and fat due to deep frying, so make sure you eat them in moderation.
How to Make Crispy Potato Rings?
To make crispy potato rings, start by mixing 1 cup of mashed potatoes with ½ teaspoon each of salt, red chili powder, cumin powder, black pepper, ¼ teaspoon of baking powder, and ⅓ cup of cornflour.
Then, knead this mixture into a soft dough. Roll out the dough on an oiled board to about ¼ inch thickness. Cut out rings using a cookie cutter. Heat 2-3 cups of oil over medium heat and fry the rings until golden.
Drain on paper towels and enjoy with your favourite dips.
Crispy Potato Rings Recipe
Ingredients
- Mashed Potato: 1 cup
- Salt: ½ teaspoon
- Red Chili Powder: ½ teaspoon
- Baking Powder: ¼ teaspoon
- Cumin Powder: ½ teaspoon
- Black Pepper: ½ teaspoon
- Cornflour: ⅓ cup
- Oil
Directions
- Take 1 cup of mashed potato in a bowl. Add ½ teaspoon of salt, ½ teaspoon of red chilli powder, ¼ teaspoo of baking powder, ½ teaspoon of cumin powder, ½ teaspoon of black pepper, and ⅓ cup of cornflower to the mashed potato.
- Now, use your hand to mix all the ingredients and make a dough. Keep the dough soft but not sticky, okay? If the dough feels too sticky, add a little more flour.
- If the dough is too dry, add a small amount of oil until you reach the right consistency.
- Add 1 tablespoon of oil to a board where you will make a round bread. The oil prevents the dough from sticking to the board and you will find it easy to handle the dough.
- Take the potato dough and shape it into a rough circle. Then, use a rolling pin to roll out the dough into a smooth and round shape, as shown in the picture. I try to keep the
- thickness about 1/4 inch so the rings fry evenly and become crispy.
- Once the round bread is ready, we need to use a cookie cutter to cut out small and round discs from the rolled-out dough, okay? These are the bases of your potato rings.
- Carefully remove the excess dough from around the rings and set the rings aside.
- After that, take each round disc and use a smaller cookie cutter to cut out the centre part and form a ring. I am attaching the picture below, don’t worry!
- When all potato rings are ready, heat 2-3 cups of oil in a deep frying pan or skillet. Keep the flame medium. Then, add the potato rings one by one to the oil and fry them until they get a light golden colour. Do not overcrowd the pan or it will lower the oil temperature, and you’ll get less crispy rings.
- Once one side is fried properly, flip the other side using a stick. Once the rings look like the picture below, use a strainer to remove the rings from the oil. Then, spread a paper towel on a plate and place the rings on it to drain any excess oil.
- That’s it! Now, you can enjoy the delicious and crispy potato rings with green chutney and mayonnaise.
Which Side Dishes Are The Best Match for Potato Rings?
The fact is, a bowl of potato rings itself is enjoyed as a side dish with beef stew, grilled steak, grilled salmon, and other main dishes. However, if you want to have it as a snack, please keep dips and sauces as a pair with potato rings.
Cheese sauce, spicy ketchup, sour cream, and mustard sauce are some of the best pairs. You can also pair coleslaw, greek salad, or some veggies like grilled asparagus with the rings.
Chef’s Tips
- First of all, please choose the right potatoes to get the best rings out of them. Use starchy potatoes like Russets. They provide a fluffier interior and a crispier exterior when fried. This feature makes them ideal for potato rings.
- Fry one or two rings initially to test the oil temperature and cooking time. It helps you adjust the heat or cooking duration before frying the entire batch.
- If you want to add extra seasoning (like a sprinkle of salt or a spice mix), do it immediately after removing the rings from the oil while they’re still hot. This allows the seasoning to set better to the surface.