Potato Rings with Homemade Buttermilk Ranch Dipping Sauce

 photo credit: http://spoonforkbacon.com

Potato Rings with Homemade Buttermilk Ranch Dipping Sauce

original recipe: http://spoonforkbacon.com/2011/09/potato-rings-with-homemade-buttermilk-ranch/

Ingredients:

• 3 large russet potatoes, cleaned peeled and chopped into large pieces
• 1/3 cup plus 2 tablespoons heavy cream
• ¼ cup unsalted butter (½ stick), softened
• ½ cup caramelized yellow onions, chopped
• 3 tablespoons chives, thinly sliced
• 2/3 cup  all purpose flour
• 1/3 cup rice flour
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 2 eggs, lightly beaten
• salt and pepper to taste
• 2 quarts vegetable oil
• buttermilk ranch sauce:
• 1/2 cup light mayonnaise
• ¼ cup low-fat buttermilk
• 1 ½ teaspoons fresh lemon juice
• 2 tablespoons flat leaf parsley, minced
• 1 tablespoon chives, thinly sliced
• 1 teaspoons dill, minced
• ½ teaspoon dry mustard
• salt and pepper to taste

Directions:

• Place the potatoes in a large pot and fill with water.
• Bring to a boil on medium-high heat and cook until the potatoes are fork tender, a20-25 minutes.
• Drain the potatoes into a colander and pour back into the pot.
• Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).
• Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir.
• Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.
• While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside.
• When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40).
• Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape.
• Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).
• Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.
• Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F.
• While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper.
• When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.
• Drain onto a large plate lined with paper towels and season with salt with pepper.
• Repeat with the remaining potato rings and serve immediately with the dipping sauce.