Snack Like a Southerner: Potato Rings w/ Homemade Ranch

Potato Rings w/ Homemade Buttermilk Ranch by spoonforkbacon!


-3 large russet potatoes, cleaned peeled and chopped into large pieces
-1/3 cup plus 2 tablespoons heavy cream
-¼ cup unsalted butter (½ stick), softened
-½ cup caramelized yellow onions, chopped
-3tbsp chives, thinly sliced
-2/3 cup  all purpose flour
-1/3 cup rice flour
-2tsp garlic powder
-1tsp onion powder
-1tsp smoked paprika
-2 eggs, lightly beaten
-salt and pepper to taste
-2qt vegetable oil

Buttermilk ranch sauce:
-1/2 cup light mayonnaise
-¼ cup low-fat buttermilk
-1 ½tsp fresh lemon juice
-2tbsp flat leaf parsley, minced
-tbsp chives, thinly sliced|
-1tsp dill, minced
-½tsp dry mustard
-salt and pepper to taste

Step One:
"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."

Step Two:
"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)."

Step Three:
"Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir."

Step Four:
"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."

Step Five:
"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."

Step Six:
"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)."

Step Seven:
"Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape."

Step Eight:
"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)."

Step Nine:
"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."

Step Ten:
"Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F."

Step Eleven:
"While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper."

Step Twelve:
"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."

Step Thirteen:
"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."

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