Crispy Chicken Mozzarella Potato Doughnuts Step-by-step instructions

Before you start

Before you start, make sure the potatoes are boiled, the chicken is cooked and shredded, and the carrots are boiled and diced. Chop the bell peppers and green onions. Measure all ingredients accurately, as the dough's consistency depends on the right proportions.

Set up your frying station with a deep skillet, oil, a thermometer, and a paper-towel-lined plate. Have a slotted spoon ready. If the dough feels too sticky, have extra cornstarch on hand. The doughnuts are best fried in batches, so plan to keep them warm in a low oven if needed.

Instructions

Preparing the Dough

1. 1Make the Potato-Chicken Dough
   In a wide bowl, mash the boiled potatoes until smooth. Add the shredded chicken, diced carrots, bell peppers, green onions, mozzarella, egg, cornstarch, black pepper, and salt. Use your hands to knead everything into a firm, cohesive dough. If the mixture feels too soft, add a little more cornstarch; if too dry, add a splash of water.
   Look for The dough holds together when pressed and does not stick to your hands.
   Tip Chill the dough for 10 minutes if it becomes too soft to handle.
2. 2Shape the Doughnuts
   Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten slightly and poke a hole through the center with your finger, shaping into a doughnut ring. Make sure the hole is wide enough so it doesn't close during frying. Place the shaped doughnuts on a plate.
   Look for The rings are uniform and the edges are smooth.
   Tip If the dough sticks to your hands, lightly oil your palms.

The dough should be firm, slightly sticky but manageable, and hold together when pressed. The vegetables and chicken should be evenly distributed.

If it feels too soft, add a little cornstarch. If too dry, add a teaspoon of water at a time. The dough should not crumble when shaped.

Frying to Golden Perfection

3. 3Heat the Oil and Fry
   Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high until a deep-fry thermometer reads 360°F (182°C). Carefully lower the doughnuts into the hot oil, working in batches to avoid crowding. Fry for about 2 minutes per side, until deeply golden and crispy all over.
   Look for The doughnuts sizzle immediately and turn golden brown.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Maintain the oil temperature between 350°F and 370°F for even cooking.
4. 4Drain and Check Doneness
   Using a slotted spoon, transfer the fried doughnuts to a plate lined with paper towels to drain. Check that the internal temperature of the chicken reaches 165°F (74°C) using an instant-read thermometer. Let them rest for a minute before serving.
   Look for The paper towels absorb excess oil; the doughnuts are crisp to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the draining plate; the doughnuts stay crispier.

The oil should be at a steady 360°F (182°C). The doughnuts will sizzle immediately when added and turn golden brown over 2 minutes per side. The exterior should be crisp and deeply golden, and the internal temperature of the chicken must reach 165°F (74°C).

Serving and Enjoying

5. 5Serve Hot
   Serve the doughnuts immediately while they are hot, so the mozzarella stays molten and stretchy. Tear one open to show the cheese pull. They are best enjoyed fresh, but you can keep them warm in a low oven for up to 15 minutes.
   Look for The cheese stretches when you pull the doughnut apart.
   Tip If the cheese has cooled and set, reheat in a 350°F oven for a few minutes.

The doughnuts should be drained on paper towels to remove excess oil. When torn open, the mozzarella should stretch in a long, gooey pull. The interior should be moist and flavorful, with the chicken and vegetables well-seasoned. Serve immediately for the best texture.

Common mistakes

One common mistake is overworking the dough, which can make it dense. Mix just until combined. Another is making the hole too small — it will close up during frying. Ensure the hole is about 1 inch wide.

Frying at the wrong temperature is another issue: too hot and the outside burns before the inside cooks; too cool and they absorb oil. Use a thermometer and adjust the heat as needed. Finally, do not overcrowd the pan; fry in batches to keep the oil temperature steady.

How to tell it’s done

The doughnuts are done when they are deeply golden brown on all sides and crisp to the touch. The internal temperature of the chicken should reach 165°F (74°C) as measured with an instant-read thermometer.

When you break one open, the mozzarella should be molten and stretchy, and the interior should be steaming hot. If the doughnuts brown too quickly, reduce the heat slightly to ensure they cook through without burning.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part