TATER TOTS
This recipe is labor-intensive, but so worth the effort. You'll stop buying the frozen tots once you've tried these!
Provided by Late Night Gourmet
Categories Potato
Time 40m
Yield 42 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes and place in a large pot of cold water. Bring to a boil, and cook potatoes for 6 minutes. Immediately drain potatoes and allow to cool.
- Using a box grater, shred all potatoes into a large bowl. Use a kitchen town or cheese cloth to squeeze any excess moisture out of the potatoes. NOTE: russet potatotes shouldn't need this since they're relatively dry.
- Beat egg separately and add to the potatoes. Add remaining ingredients (except for the oil) to the bowl and blend thoroughly.
- Use an ice cream scoop to form the mixture into roughly a ball shape. Prep them on a plate to have them ready to cook. Carefully place the tots in oil heated to 350-375 degrees, making sure not to crowd the cooking vessel. Cook for about 4 minutes or until golden brown.
- Place newly-cooked tots on a paper towel; using a baking sheet with a paper towel is a good way to do this. Sprinkle with salt while still hot. Eat as-is or serve with ketchup or other dipping sauce.
Nutrition Facts : Calories 56.5, Fat 2.9, SaturatedFat 0.2, Cholesterol 4.4, Sodium 336, Carbohydrate 6.9, Fiber 0.8, Sugar 0.3, Protein 1
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