Go Back

Potato Bunny Crisps

This dish features mashed potatoes shaped into bunny forms and fried until crispy on the outside and tender inside. The process involves mashing, shaping, and frying the potato portions to achieve a light, crunchy texture with a playful appearance. The final result is a charming, snack-like treat with a golden exterior and soft interior.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes Russet or Yukon Gold preferred, peeled and chopped
  • 1/2 teaspoon salt for seasoning
  • 1 cup potato starch or corn starch if unavailable
  • 2 tablespoons vegetable oil for frying plus extra for coating

Equipment

  • Potato masher or fork
  • Small sharp knife
  • Frying pan or deep fryer
  • Slotted Spoon or Tongs
  • Plate lined with paper towels

Method
 

  1. Boil the peeled and chopped potatoes in salted water until they are fork-tender, about 15 minutes. Drain well and return to the hot pot for a minute to evaporate excess moisture.
  2. Mash the potatoes thoroughly until smooth and let them cool slightly so they're easier to handle.
  3. Mix in the potato starch and a pinch of salt into the mashed potatoes until well combined and the mixture holds together when pressed.
  4. Take a small portion of the potato mixture and roll it into a ball, about the size of a walnut. Flatten it slightly to form a small disc.
  5. Use the tip of a small knife to gently pinch the top of the disc into two small upward points, creating bunny ears, forming a bunny shape.
  6. Repeat with the remaining potato mixture, shaping all into bunny forms and setting them aside on a tray.
  7. Heat vegetable oil in a frying pan or deep fryer over medium heat until shimmering and hot enough for frying, about 350°F (175°C).
  8. Carefully place the bunny shapes into the hot oil, working in batches if necessary, and fry until they are golden brown and crispy, about 3-4 minutes per batch.
  9. Use a slotted spoon or tongs to remove the crispy bunnies from the oil and drain on a plate lined with paper towels.
  10. Serve the potato bunnies warm, allowing the crispy exterior and tender interior to be fully enjoyed.

Notes

For extra flavor, sprinkle with a pinch of garlic powder or nutmeg before frying. These are best enjoyed fresh but can be kept warm in a low oven for a short time.