Crispy Fried Potato Rings

Peel and boil the potatoes in salted water until they are very tender, about 15-20 minutes. Drain them thoroughly and then mash them until completely smooth, ensuring no lumps remain.

While the mashed potatoes are still warm, add the cornstarch and salt. Mix thoroughly with a spatula or your hands until all ingredients are well combined and a soft, pliable dough forms.

Lightly flour a clean work surface. Roll out the potato dough to an even thickness of about 1/2 inch (1.25 cm). Use a large round cutter (like the rim of a glass) to cut out circles. Then, use a smaller cutter (like a bottle cap or piping nozzle) to cut out the center of each circle, forming rings. Gently gather and re-roll any dough scraps.

Heat the vegetable oil in a deep pot or wok to medium-high heat, reaching a temperature of approximately 350-375°F (175-190°C). Carefully place the potato rings into the hot oil, frying them in batches to avoid overcrowding the pot.

Fry the potato rings for 3-5 minutes, flipping them occasionally, until they are beautifully golden brown and crispy on all sides. They should be light and float when done.

Using a slotted spoon, carefully remove the fried rings from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Immediately sprinkle with your desired seasonings, such as chopped green onions and sesame seeds. Serve hot and enjoy!