Potato Rings with Ranch Dipping Sauce
Ingredients:
- russet potatoes, cleaned peeled and chopped into large pieces - 3 large
- heavy cream - 1/3 c plus 2 T
- unsalted butter, softened - 1/4 c
- caramelized yellow onions, chopped - 1/2 c
- chives, thinly sliced - 3 T
- flour - 2/3 c
- rice flour - 1/3 c
- garlic powder - 2 T
- onion powder - 1 T
- smoked paprika - 1 T
- eggs, lightly beaten - 2
- salt and pepper to desired taste -
- vegetable oil - 2 quarts
- mayonnaise - 1/2 c
- buttermilk - 1/4 c
- lemon juice - 1 1/2 t
- flat leaf parsley, minced - 2 T
- chives, thinly sliced| - 1 T
- dill, minced - 1 t
- dry mustard - 1/2 t
- salt and pepper to desired taste -
Instructions:
Boil potatoes until fork tender, drain potatoes. Add cream and butter to the potatoes and mash potatoes until smooth (if needed add more cream 1 tablespoon at a time). Fold in caramelized onions and chives until fully incorporated. Season with salt and pepper; stir. Spread mixture onto a sheet pan, about ½ inch thick, place in the refrigerator until mixture has cooled and hardened, 4 - 6 hours. In a shallow dish, stir together both flours, garlic powder, onion powder and paprika; set aside. Remove cooled potatoes from refrigerator, using a doughnut cutter, cut as many circles as possible. Dip potato rings into flour mixture, then the egg and again in the flour mixture (make sure the rings are completely coated). Place the coated rings onto a parchment paper lined baking sheet, place in the freezer for the rings to completely freeze, 4 - 6 hours.
Heat oil to 375 degrees. Fry for 4 - 6 minutes, until golden brown. Drain onto a plate lined with paper towels; season with salt with pepper. Serve immediately with buttermilk dipping sauce.
Buttermilk dipping sauce -In a bowl whisk together mayonnaise, buttermilk, lemon juice, parsley, chives, dill, mustard, salt and pepper.
