Boozy Glazed Doughnut Holes with Chocolate Covered Potato Chips

Boozy Glazed Doughnut Holes with Chocolate Covered Potato Chips. I’ll let that sink in for a moment.

Excuse my French, but hellllz yes.

I don’t have much of a sweet tooth (steak > cupcakes but < whiskey which = %$*&. You do the math.) but these may just change my mind. They’ve got that salty sweet thing happening that I can’t resist anymore than I can resist watching a Real Housewives of Atlanta marathon. It’s basically impossible.

And it’s got all the food groups too. Booze, chocolate, fried. I don’t half-ass things, my friends.

Come to think of it, you could just make the chocolate covered potato chip part and curl up with a trashy novel and some spiked hot cocoa and call it a day, but if you’re feeling feisty (and I know you are!) go ahead and make the whole thing.

Boozy Glazed Doughnut Holes are the perfect vessel for Chocolate Covered Potato Chips. It’s science.

And normally, latkes get all the attention on Hanukkah, but jelly sufganiyot (Jew doughnuts) are also a delectable fried treat! These aren’t exactly jelly doughnuts, but they aren’t not jelly doughnuts, so there’s that.

In summary. Boozy. Doughnuts. Potato Chips. Chocolate. Fried. I rest my case.

Boozy Glazed Doughnut Holes with Chocolate Covered Potato Chips

Boozy Glazed Doughnut Holes with Chocolate Covered Potato Chips. I'll let that sink in for a moment.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Servings 20

Ingredients

  

1x2x3x

Chocolate Covered Potato Chips

• 4 ounces semi sweet chocolate
• 1 cup classic potato chips
• Sea salt (optional)

Glaze

• 1½ cups powdered sugar
• 1-2 tbsps Irish crème liquor
• 1-2 tbsps whole milk

Doughnuts

• Vegetable or canola oil
• 1 large egg
• ½ cup milk
• 1½ cus all-purpose flour
• 1 tbsps sugar 
• 3 tsps baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 3 tbsps unsalted butter melted

Instructions

 

• First, make the chocolate covered potato chips. Set aside a piece of parchment paper over a cookie sheet. Use a double boiler or make your own by setting a small saucepan in a large saucepan filled half full with water. Heat water, and add chocolate to the smaller empty pan. Melt chocolate while stirring constantly over medium low heat.
• Dip potato chips into chocolate with tongs or fingers covering half way. Place on parchment paper. Immediately sprinkle with sea salt if desired and allow to dry and harden. Can be refrigerated to speed up the process.
• Once chocolate has hardened, use a knife to crush the chips into tiny pieces. Set aside.
• Next, make the glaze. Sift confectioners sugar into a medium bowl. Add in one tablespoon of Irish crème liquor and one tablespoon of milk and stir. Slowly add in even amounts of liquor and milk until glaze is thin and runny but thick enough to coat the back of a spoon. Cover and set aside.
• To make the doughnut holes, heat four inches of oil in a large, heavy bottomed pot. Make sure the oil is at least two inches from the top of the pot. Heat oil to 350 degrees and check with a deep fry thermometer. Place a paper towel lined baking sheet nearby.
• In a large bowl, whisk together egg and milk. Then add in flour, sugar, baking powder, salt and cinnamon. Stir together and add in melted butter. The dough should be soft and thick.
• Using a tablespoon, scoop balls of dough into the oil, making sure not to overcrowd the pan or splash the oil. Fry for about two minutes or until they are golden brown and puff up a bit. Remove with slotted spoon onto paper towel lined cookie sheet and repeat with remaining batter.
• Set up a cooling rack over parchment paper. Let doughnuts cool for a minute and then dip into glaze and place on cooling rack. Immediately sprinkle with chocolate covered potato chips and eat!

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