Crispy potato nuggets

Ingredients

• 5 medium potatoes, boiled and mashed
• Salt, to taste
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp chili flakes
• 1/2 tsp dried parsley
• 2 tbsp finely chopped green onion
• 1–2 tbsp chicken powder/bouillon
• 4 tbsp cornstarch
• 2 slices white bread, crusts removed (soaked in water, then squeezed well to remove excess water)
• 1 tbsp all-purpose flour
• Oil, for frying

Instructions

1. Boil the potatoes until fork-tender. Drain them very well and let them sit for a few minutes to release excess steam. Mash until smooth. Add the bread slices. Make sure there is no excess water in them.
2. Add the salt, black pepper, garlic powder, onion powder, chili flakes, dried parsley, green onion, chicken powder, cornstarch, and flour. Mix until everything is well combined and you have a soft but firm dough-like mixture.
3. The mixture should be easy to shape and should not feel wet or sticky. If it feels too soft, add another 1 tbsp cornstarch.
4. Take small portions and shape them into nuggets. You can make them round, oval, or slightly flattened.
5. Place the shaped nuggets on a plate or tray and refrigerate for 20–30 minutes. This helps them firm up and prevents them from falling apart during frying.
6. Heat oil to 350–375°F (175–190°C). Carefully add the nuggets in small batches. Don’t overcrowd the pan.
7. Fry until golden brown and crispy on all sides, gently turning them only after the outside has started to form a crust.
8. Remove and place on a paper towel-lined plate or wire rack to drain excess oil.
9. Tip: The key to keeping these nuggets from disintegrating is well-drained potatoes, enough starch, chilling the shaped, and properly heated oil.