Best Apple Tater Tots Recipe By Tasty Recipes

HOMEMADE TATER TOTS®

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

TASTY APPLE TART

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. , On a floured surface, roll dough into a 13-in. circle. Place on an ungreased 12-in. pizza pan; turn edges under. Sprinkle crust with 2 tablespoons sugar. Beginning at the outside, arrange apples in a circular patter, overlapping each slice. Make a second circle facing the opposite direction. Continue alternating directions until crust is covered. , Brush apples with butter; sprinkle with remaining sugar. Bake at 400° for 40-50 minutes or until apples are tender and crust is golden. , Combine jam and water; brush over apples. Serve warm.

APPLE TATER TOTS RECIPE BY TASTY

Steps:

• Peel the apples and soak them in a medium bowl filled with lemon water to keep then from browning. Using a cheese grater, grate the apples.
• In another medium bowl, combine the grated apples and sprinkle with sugar and cinnamon. Stir to coat well and set aside.
• Make the churro dough: In a medium saucepan over high heat, combine the butter, brown sugar, salt, and water. Bring to a boil.
• Reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
• Remove the pot from the heat and let cool for about 5 minutes to prevent accidentally cooking the eggs.
• Add the eggs, 1 at a time, being sure to fully incorporate each egg before adding the next. Set the dough aside.
• Spread a kitchen towel over a medium bowl. Transfer the grated apple to the towel and squeeze to remove moisture.
• Add the grated apple to the churro dough. Mix well with wooden spoon and transfer to a piping bag with a large star tip or large round tip.
• Heat the oil in a large pot until it reaches 350˚F (180˚C).
• Pipe the dough into the hot oil, using scissors to cut into bite-size pieces as you squeeze. Work in batches, if necessary, so as not to overcrowd the pot. Fry the churros until golden brown and fully cooked, 2-3 minutes.
• Transfer the hot churros to a medium bowl filled with cinnamon sugar and toss to coat.
• Enjoy!