Crispy Potato Chicken Donuts with Mozzarella Pull Step-by-step instructions

Before you start

Before starting, boil the potatoes until tender and let them cool slightly. Shred the cooked chicken and chop the vegetables. Set up your breading station with flour, beaten eggs, and panko in separate shallow bowls.

Have a deep-fry thermometer ready to monitor the oil temperature. Line a baking sheet with parchment paper for chilling the shaped donuts. Make sure you have a wire rack for draining the fried donuts.

Instructions

Mix and Shape

1. 1Mash and Mix the Filling
   In a large bowl, mash the boiled potatoes until smooth. Add the shredded chicken, diced carrots, bell peppers, scallions, garlic powder, salt, and black pepper. Mix until well combined.
   Look for The mixture should hold together when pressed but not be sticky.
   Tip Make sure the potatoes are well drained and dry before mashing to avoid a soggy mixture.
2. 2Shape the Donuts
   Divide the mixture into 6 equal portions. Shape each portion into a thick round disc. Press a cube of mozzarella into the center of each disc, then wrap the mixture around it, forming a ball. Flatten slightly and poke a hole through the center to create a donut shape.
   Look for The donuts should be about 3 inches wide with a 1-inch hole.
   Tip Keep your hands lightly oiled to prevent sticking while shaping.
3. 3Chill the Donuts
   Place the shaped donuts on a parchment-lined baking sheet and refrigerate for 15 minutes. This helps them hold their shape during breading and frying.
   Look for The donuts should feel firm to the touch after chilling.
   Tip Chilling is essential—it prevents the donuts from falling apart in the hot oil.

The potato mixture should be smooth and well combined, with the chicken and vegetables evenly distributed. When shaped, the donuts should hold together firmly without cracking.

The mozzarella cubes should be completely enclosed, with no cheese visible. After chilling, the donuts should feel firm and cold to the touch, ready for breading.

Bread and Fry

4. 4Set Up the Breading Station
   Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Remove the chilled donuts from the refrigerator. Working one at a time, coat each donut in flour, dip in egg, then coat thoroughly with panko, pressing gently to adhere.
   Look for Each donut should be evenly coated with no bare spots.
   Tip Use one hand for wet ingredients and the other for dry to avoid clumping.
5. 5Heat the Oil
   In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
   Look for The oil should shimmer and a small piece of bread should sizzle immediately when dropped in.
   Tip Maintain the oil temperature between 325°F and 350°F for even cooking.
6. 6Fry the Donuts
   Carefully lower 2-3 donuts into the hot oil. Fry for 4 minutes, turning occasionally, until deep golden brown and crispy on all sides. Use a slotted spoon to transfer to a wire rack to drain.
   Look for The crust should be deeply golden and crackling when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the pan—fry in batches to keep the oil temperature steady.

The breading should be even and thick, with panko covering every surface. As the donuts fry, they should sizzle immediately and gradually turn a deep golden brown. The crust should feel hard and crackly when tapped with a spoon. The oil temperature should remain between 325°F and 350°F throughout the frying process.

Rest and Serve

7. 7Rest and Serve
   Let the fried donuts rest on a wire rack for 2 minutes. Serve warm with garlic dip if desired.
   Look for The cheese should be molten and stretchy when pulled apart.
   Tip Resting allows the cheese to set slightly, preventing burns while eating.

After resting, the donuts should be golden brown and crisp, with no oily residue. When you pull one apart, the cheese should stretch in long, gooey strands. The interior should be hot and steamy, with a soft, creamy texture. Serve immediately to enjoy the full cheese pull effect.

Common mistakes

One common mistake is not chilling the shaped donuts long enough, causing them to fall apart in the hot oil. Another is overcrowding the pan, which lowers the oil temperature and results in greasy, soggy donuts.

Also, be sure to seal the cheese completely inside the potato mixture—any gaps will let the cheese leak out during frying. Finally, don’t skip the thermometer; frying at the correct temperature is key to a crisp crust and a fully melted center.

How to tell it’s done

The donuts are done when they are deep golden brown and crispy on all sides, which takes about 4 minutes of frying. To ensure the inside is cooked through, the center of the donut should register 165°F (74°C) on an instant-read thermometer.

The cheese should be fully melted and gooey, and the crust should feel firm and crackly when tapped. If the donuts brown too quickly, reduce the heat slightly to allow the center to cook without burning the outside.

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