Crispy Cheesy Potato Chicken Donuts Recipe | Easy Ramadan Snack
These Crispy Cheesy Potato Chicken Donutsare the perfect savory snack for Ramadan iftar, tea time, or parties. Made with mashed potatoes, shredded chicken, vegetables, and mozzarella cheese, they are golden, crunchy outside and soft inside.
Ingredients
For the Filling
- ½ lb chicken breast boiled and shredded
- 2 potatoes boiled and mashed
- ½ small onion finely chopped
- ¼ cup carrots boiled and finely diced (optional)
- ¼ cup red bell pepper finely chopped
- ¼ cup green bell pepper finely chopped
- ¼ cup green onion finely chopped
- fresh coriander optional
- ½ cup mozzarella cheese
- ½ cup breadcrumbs
- 1 egg
- Salt to taste
- ½ tsp black pepper
- ½ tsp what pepper
- ½ tsp garlic powder
- ½ tbsp chicken powder optional
- 1 tsp chili flakes
- Oil for frying
For Coating
- 1 cup breadcrumbs
- ½ cup all-purpose flour + enough water to make a thick slurry
Instructions
Prepare the Mixture
- In a large bowl, combine shredded chicken, mashed potatoes, chopped onions, carrots, bell peppers, green onions, coriander, mozzarella cheese, breadcrumbs, egg, and all spices.
- Mix everything well until the mixture becomes slightly sticky and easy to shape.
Shape the Doughnuts
- Take a small portion of the mixture and shape it into a ball.
- Gently create a hole in the center to form a doughnut shape.
- Place the shaped doughnuts on a tray and refrigerate for 20–30 minutes. This helps them hold their shape while frying.
Coat the Doughnuts
- Prepare a thick slurry by mixing flour and water.
- Dip each doughnut into the flour slurry, then coat evenly with breadcrumbs.
- You can also roll them directly in breadcrumbs if preferred.
Fry Until Golden
- Heat oil in a pan over medium heat.
- Fry the doughnuts for 2–3 minutes on each side until they become golden brown and crispy.
- Remove onto paper towels to absorb excess oil.
- Serve hot with ketchup, chili garlic sauce, or your favorite dipping sauce.
Video
Notes
Pro Tips for Perfect Chicken Potato Doughnuts
- Refrigerating the shaped doughnuts for 20–30 minutes helps them firm up and hold their shape while frying.
- Make sure the potatoes are smooth and lump-free so the mixture binds together easily.
- Breadcrumbs inside the mixture help absorb moisture and keep the doughnuts from becoming too soft.
- Cooking on medium heat ensures the doughnuts become crispy and golden outside while heating evenly inside.
- You can prepare and freeze these doughnuts ahead of time so they’re ready to fry quickly for iftar snacks.
Storage & Freezing Tips
- These Chicken Potato Doughnuts freeze very well, making them perfect for meal prep or Ramadan snack planning.
- To freeze, shape and coat the doughnuts as instructed. Place them on a tray in a single layer and freeze for 1–2 hours until firm. Once frozen, transfer them to a freezer-safe bag or airtight container and store for up to 1 month.
- When ready to cook, you can fry them directly from frozen on medium heat until golden and crispy.
FAQs
Can I bake or air fry these doughnuts?
Yes. These doughnuts can also be cooked in an air fryer at 375°F (190°C) for about 10–12 minutes or until crispy and golden.Can I make them ahead of time?
Yes. You can prepare and shape the doughnuts ahead of time and keep them covered in the refrigerator for up to 24 hours before frying.Can I skip the chicken?
Yes. If you prefer a vegetarian version, simply skip the chicken and make the doughnuts using potatoes and vegetables only. They will still be delicious and flavorful. Tried this recipe?Mention @itstastybygohar or tag #itstastybygohar
