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Crispy Chicken and Potato doughnuts

Servings: 20-25 chicken doughnuts

Ingredients:

1 lb boneless, skinless chicken breast, boiled and shredded
6 large potatoes, boiled
1/2 cup carrots, finely diced and boiled
1/2 cup bell pepper, finely chopped
1/2 cup green onion, finely chopped
1 cup mozzarella cheese, shredded
1 large egg
3 tbsp cornstarch
Salt, to taste
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp chicken powder
2-3 Serrano peppers, finely chopped (optional)
1 tbsp fresh parsley, chopped
Oil, for frying

Coating:

1 cup bread crumbs
1/2 cup all-purpose flour + 1/3 cup water (to make thick slurry)

Instructions:

In a large bowl, combine potatoes, chicken, carrots, Serrano peppers, bell peppers, green onions, egg, cornstarch, salt, pepper, garlic powder, chicken powder, and cheese. Mix until well combined and sticky.
In a separate bowl, mix flour and water to form a thick paste.
In another bowl, add bread crumbs.

Shape potato-chicken mixture into doughnuts. Place them on a tray and Freeze them for 30 mins.
Coat the chicken doughnuts in the flour mixture, then in bread crumbs.
you can Freeze the chicken doughnuts for later use at this point, or heat oil in a pan over medium heat. Drop in the dough and fry for 2-3 minutes, flipping sides, or until golden brown and crispy. Do not overcrowd the pan.

If air frying, lightly spray the chicken doughnuts with cooking oil and air fry at 400°F (200°C) for 10 minutes, flipping halfway.

Tips and Variations:

Freeze chicken doughnuts for up to 2 months.
Adjust Serrano pepper quantity to desired spiciness.
Experiment with different cheese combinations.