Potato Rings with Homemade Buttermilk Ranch Dipping Sauce
User Reviews
5
8 reviews
Excellent
-
Servings
8
-
Cuisine
Vegetarian
Potato Rings with Homemade Buttermilk Ranch Dipping Sauce
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 3 large russet potatoes cleaned, peeled, chopped into large pieces
- ⅓ cup heavy cream plus 2 tablespoons
- ¼ cup unsalted butter ½ stick, softened
- ½ cup yellow onions caramelized, chopped
- 3 tablespoons chives thinly sliced
- ⅔ cup all-purpose flour
- ⅓ cup rice flour
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 2 egg lightly beaten
- salt to taste
- black pepper to taste
- 2 quarts vegetable oil
buttermilk ranch sauce
- ½ cup mayonnaise light
- ¼ cup buttermilk low-fat
- 1 ½ teaspoons lemon juice fresh
- 2 tablespoons flat leaf parsley minced
- 1 tablespoon chives thinly sliced
- 1 teaspoon dill minced
- ½ teaspoon mustard powder dry
- salt to taste
- black pepper to taste
Instructions
- Place the potatoes in a large pot and fill with water.
- Bring to a boil on medium-high heat and cook until the potatoes are fork-tender, 20-25 minutes.
- Drain the potatoes into a colander and pour back into the pot.
- Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).
- Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir.
- Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.
- While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside.
- When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40).
- Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape.
- Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).
- Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.
- Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F.
- While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper.
- When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.
- Drain onto a large plate lined with paper towels and season with salt with pepper.
- Repeat with the remaining potato rings and serve immediately with the dipping sauce.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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