Crispy Potato Rings Recipe
Potato Rings Recipe
Boil potatoes 4 pcs
Butter 2 tbsp
Garlic chopped 1 tbsp
Chilli flakes 1 tbsp
Refined flour 2 tbsp
Salt 1 pinch
Corn starch 4 tbsp
Coriander chopped 1 tbsp
Start by taking a pan and adding butter to it.
Place the pan over medium heat and allow the butter to melt completely.
Once the butter has melted, add finely chopped garlic and a sprinkle of chilli flakes to the pan.
Cook them together for about 1-2 minutes until the garlic turns fragrant and slightly golden.
Next, add refined flour to the pan and mix it well with the garlic and chilli flakes.
Cook this mixture for another minute, stirring constantly.
This step helps to cook out the raw taste of the refined flour and gives a nice flavour to the final dish.
While the flour is cooking,
Grate boiled potatoes into the pan with the flour mixture.
Make sure to mix the grated potatoes thoroughly with the flour mixture, ensuring all the ingredients are well combined.
After mixing the potatoes, transfer the mixture onto a plate.
Use a spatula to spread it out evenly and let it cool down completely.
Cooling helps the mixture to firm up and makes it easier to handle.
Once the mixture has cooled down, add cornstarch and finely chopped coriander to the mixture.
Mix everything well until the cornstarch and coriander are evenly distributed throughout the mixture.
This step adds a bit of crispiness and a fresh flavour to the potato rings.
Now, it's time to shape the potato mixture into rings.
Take a small portion of the mixture and roll it between your hands to make a long, thin cylindrical shape.
Then, bring the ends of the cylinder together to form a ring shape. Repeat this process with the remaining potato mixture.
Heat oil in a deep frying pan or a deep fryer over medium-high heat. Make sure the oil is hot enough before adding the potato rings.
Gently place the potato rings into the hot oil, being careful not to overcrowd the pan.
Fry the rings until they turn golden brown and crispy.
This usually takes about 3-4 minutes per batch.
Once the rings are crispy and golden brown, use a slotted spoon or tongs to remove them from the oil and transfer them to a plate lined with paper towels.
This will help absorb any excess oil.
Repeat the frying process with the remaining potato rings until they are all cooked.
Serve the crispy potato rings hot as an appetiser or a snack.
They can be enjoyed on their own or paired with a dipping sauce of your choice, such as ketchup, mayonnaise.