Crispy Potato Chicken Donuts with Garlic Dip Tips, FAQ & printable recipe

Tips for success

To get the crispiest crust, make sure the oil is at the correct temperature before adding the donuts. Use a deep-fry thermometer and adjust the heat as needed. Do not overcrowd the pan; fry in small batches to maintain the temperature.

After frying, place the donuts on a wire rack rather than paper towels, as paper towels can trap steam and make the crust soggy. If making ahead, reheat in a 375°F (190°C) oven for 5-7 minutes to restore crispness.

For the best cheese pull, use fresh mozzarella that melts well. Cut it into small cubes so it melts evenly without becoming too runny. If you prefer a spicier kick, add a pinch of cayenne or red pepper flakes to the potato mixture.

The garlic dip can be made ahead and stored in the refrigerator for up to a week. For a lighter version, you can bake the donuts at 425°F (220°C) for 15-20 minutes, but they won't be as crispy as fried.

Variations

• Spicy Jalapeño: Add 1/4 cup finely diced jalapeños and a pinch of cayenne pepper to the potato mixture for a spicy kick. Serve with a cool ranch dip instead of garlic dip.
• Cheesy Herb: Mix 1/4 cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley into the potato mixture. Use a blend of mozzarella and cheddar for the center.
• BBQ Chicken: Replace the garlic powder with smoked paprika and add 2 tablespoons BBQ sauce to the chicken mixture. Use smoked gouda for the cheese center.
• Vegetarian: Omit the chicken and add an extra cup of mashed potatoes and 1/2 cup cooked corn or peas. Use a sharp cheddar for the cheese filling.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze breaded, uncooked donuts on a baking sheet, then transfer to a zip-top bag for up to 2 months. Fry from frozen, adding 2-3 minutes to the cooking time.

Reheat

Reheat fried donuts in a 350°F (175°C) oven for 8-10 minutes until hot and crisp. Avoid microwaving.

Store leftover donuts in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through and crisp. Avoid microwaving, as it will make the coating soggy.

You can prepare the potato chicken mixture and shape the donuts a day in advance. Keep them covered in the refrigerator. When ready to cook, bread them and fry as directed.

Alternatively, you can bread the donuts and freeze them on a baking sheet, then transfer to a zip-top bag. Fry from frozen, adding a few extra minutes to the cooking time.

Serving ideas

Serve these donuts hot out of the fryer for the best experience. Arrange them on a platter with the garlic dip in the center. They pair wonderfully with a crisp green salad or a side of pickles to cut through the richness. For a party, cut the donuts in half to show off the cheese pull and make them easier to grab.

These donuts are versatile enough to be served as an appetizer, a snack, or even a main course with a side of vegetables. The garlic dip can be doubled if you have a crowd.

For a fun twist, serve them with a spicy sriracha mayo or a cool ranch dip. The contrast of the crunchy exterior and the creamy interior makes them a memorable addition to any menu.

Frequently asked questions

Recipe card

Crispy Potato Chicken Donuts with Garlic Dip

Prep 30 minCook 25 minTotal 55 minServes 6

Ingredients

• 6 large boiled potatoes
• 1 lb shredded cooked chicken
• 1/2 cup boiled diced carrots
• 1/2 cup diced bell peppers
• 1/4 cup chopped green onions
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz mozzarella cheese, cut into cubes
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 2 cups vegetable oil, for frying
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice

Instructions

1. Mash the boiled potatoes in a large bowl until smooth. Add the shredded cooked chicken, diced carrots, bell peppers, green onions, garlic powder, salt, and black pepper. Mix until well combined.
2. Take a portion of the potato mixture and flatten it in your palm. Place a cube of mozzarella in the center and wrap the mixture around it, forming a donut shape with a hole in the middle. Repeat with the remaining mixture and cheese.
3. Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Dredge each donut in flour, then dip in egg, and finally coat with panko, pressing gently to adhere.
4. In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
5. Carefully place a few donuts into the hot oil, being careful not to overcrowd. Fry for about 2 minutes per side, or until golden brown and crispy. Use tongs to flip them gently.
6. Remove the donuts with tongs and place them on a wire rack to drain excess oil. Let them rest for a few minutes before serving.
7. In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Stir until smooth.
8. Serve the warm donuts with the garlic dip on the side for dunking. Pull one apart to reveal the cheese stretch.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.