Savoury Potato Rings

When I worked in a pub years ago, you’d find the shortest time possible to eat something. Unlike a typical restaurant where you could count on rushes of patrons during meal times, in a pub, you get wave after wave of hungry folks who needs snacks with their drinks.
Oftentimes, you eat in a similar fashion yourself in a kitchen. Take two minutes to hang by the back door (or an open freezer door to cool off haha) and snack on the nearest available thing you can slap on a grill or pull from a deep fryer. One of my snacks of choice then was onion rings with mustard. The flavour combination of onion and mustard has lingered with me ever since.
Recently, I was craving the idea of an onion ring, but also a baked potato, so I met it in the middle and made breaded Potato Rings. You could always leave the potato slices intact instead of poking a hole in them. They’d be like a homemade “fast food hashbrown” that you could eat with your eggs in the morning, but I though visually this would be fun! Enjoy!

Savoury Potato Rings
Recipe type: Appetizer
 
Ingredients
  • 2 large potatoes (Russet or other starchy potato would be best), peeled and thickly sliced into 2cm/1" discs
  • ½ cup spelt flour
  • 1 egg + 3 Tbsp water
  • ½ cup dried breadcrumbs
  • 2 Tbsp Creole seasoning (or 1 tsp salt + 1 tsp ground black pepper)
  • Oil, for shallow frying
  • Mustard or sour cream, to serve
Instructions
  1. Place the potato discs in a steamer and steam for 12-15 minutes until nearly cooked through but still slightly firm. Allow to cool for a minute or so.
  2. Using a 1 cm (1/2") circular cutter (or roughly cut circles with the tip of a paring knife), cut a hole in the centre of each potato disc. (or leave them intact for a "hashbrown" idea.
  3. In three medium bowls, add the spelt flour to one, the egg and water to another, and the breadcrumbs and seasoning to the third bowl, stirring with a fork to combine.
  4. Dip each potato slice in flour, then in the egg mixture, then into the breadcrumb mixture. Set on a plate for 15-20 minutes so the breading can adhere properly.
  5. Heat enough oil to just cover the bottom of a cast iron pan (or other heavy-bottomed pan) over medium heat. When you place a pinch of breadcrumbs in the oil and it sizzles immediately, fry the breaded potatoes on each side until golden (about two minutes per side). Drain on paper towels and serve with mustard or sour cream.