Crispy potato rings

Ingredients

• 4 large potatoes
• 6-8 tbsp corn starch (start with 6 and add if needed)
• 2 tbsp all purpose flour
• 1-2 tbsp milk or water ( if the dough is too dry)
• Salt to taste
• 1 tsp red chili flakes
• 1 tbsp chicken bouillon powder
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tbsp parsley, finely chopped

Instructions

1. Peel the potatoes and cut them into chunks.
2. Boil them in salted water for 12–15 minutes until fork-tender.
3. Drain the potatoes well and let them cool slightly so excess moisture evaporates
4. Mash the potatoes until very smooth with no lumps. Add Seasonings, salt, chicken bouillon powder, red chili flakes, garlic powder, black pepper, parsley. Mix well.
5. Add 2 tbsp all-purpose flour and 6 tbsp cornstarch. Mix until a soft dough forms.
6. If the dough is sticky, add more cornstarch (1 tbsp at a time). If the dough is too dry, add 1–2 tbsp milk or water.The dough should be soft but able to hold its shape.
7. Take a small portion of dough and roll it into a ball. Flatten it with your palm to form a thick disc.
8. Use a nozzle or chopstick to make a hole in the center, forming a ring. Smooth the edges and ensure there are no cracks.
9. Place the shaped rings on a tray and refrigerate for 30 min This helps them hold their shape during frying.
10. Heat oil in a deep pan to 350°F. Fry the rings in batches for 3–4 minutes, turning occasionally until golden brown and crispy.
11. Remove and place on wire rack to drain excess oil. Serve hot with ketchup and enjoy.