2 cups water
12 tablespoons butter
1 teaspoon salt
11.5 ounces bread flour
7 eggs
12 ounces potato cooked and riced, dehydrated or a mixture
6 ounces sweet yellow onion, diced and fully sweated and translucent
1 ounce snipped chive
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
To make pâte à choux pastry, boil water, butter and salt. Add flour all at once stirring with a wooden spoon until it forms a dough ball that releases itself from the pan. Transfer into mixing bowl to cool slightly, approximately 5 minutes. On lowest mixer speed, add eggs, one at a time, until fully incorporated.
Combine remaining ingredients. In mixer with paddle attachment, combine potato mixture with pâte à choux pastry until well combined. Transfer mixture to piping bag with round tip. Pipe rings onto parchment paper and freeze. When ready to cook, fry at 350 degrees in fryer until crispy and golden.
Source: United States Potato Board