Tater Tots
Eat homemade Tater Tots hot from the fryer—or freeze them so you can enjoy a delicious snack later!
Prep time:
Cook time:
Serves: 6
Calories per serving: 115
Ingredients:
Cook time:
Serves: 6
Calories per serving: 115
oil for deep-fat frying
2 pounds russet potatoes, peeled and cut into 1-in. pieces
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon cornstarch
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
Optional: Sriracha mayonnaise or ranch dressing
Directions:
Place the potatoes in a bowl of cold water and stir them for 15 seconds. Drain the potatoes through a colander until they stop dripping. Pat them dry with paper towels, removing as much moisture as possible.
In an electric skillet or deep fryer, heat the oil to 350°F. Fry the potatoes in the oil in batches for six to eight minutes, until lightly browned. Remove each batch with a slotted spoon and let it drain on paper towels. Editor's Tip: For deep-frying, choose an oil with a high smoking point, like peanut or sunflower oil. Use enough oil to fully submerge the potatoes, with a few extra inches between the oil surface and the cooker's rim to accommodate bubbling.
In batches, place the fried potatoes in a food processor. Pulse just until the potatoes are in 1/8- to 1/4-inch pieces, stopping before they become gummy. Transfer them to a large bowl and gently stir in the parsley, cornstarch, salt, onion powder and pepper until just combined.
Using about 1 tablespoon potato mixture for each Tater Tot, create 1-inch-long cylinders. Editor's Tip: To make the tots easy to handle for the second fry, lay each tot on a baking sheet as you shape it, leaving space so that the tots don't touch.
Increase the heat of the oil to 375°. Fry the cylinders in batches for four to five minutes, turning frequently, until crisp and golden brown. Remove the finished Tater Tots with a slotted spoon and let them drain on paper towels. Serve immediately. If desired, sprinkle with additional salt and minced parsley, and serve with Sriracha mayonnaise or ranch dressing. Editor's Tip: It's tempting to skimp on oil when frying, but that second fry is key to cooking the outer layer to a crisp in seconds and sealing off the soft center. Foods deep-fried at a high temperature actually absorb less oil than those fried at a lower temperature.
Source: tasteofhome.com
In an electric skillet or deep fryer, heat the oil to 350°F. Fry the potatoes in the oil in batches for six to eight minutes, until lightly browned. Remove each batch with a slotted spoon and let it drain on paper towels. Editor's Tip: For deep-frying, choose an oil with a high smoking point, like peanut or sunflower oil. Use enough oil to fully submerge the potatoes, with a few extra inches between the oil surface and the cooker's rim to accommodate bubbling.
In batches, place the fried potatoes in a food processor. Pulse just until the potatoes are in 1/8- to 1/4-inch pieces, stopping before they become gummy. Transfer them to a large bowl and gently stir in the parsley, cornstarch, salt, onion powder and pepper until just combined.
Using about 1 tablespoon potato mixture for each Tater Tot, create 1-inch-long cylinders. Editor's Tip: To make the tots easy to handle for the second fry, lay each tot on a baking sheet as you shape it, leaving space so that the tots don't touch.
Increase the heat of the oil to 375°. Fry the cylinders in batches for four to five minutes, turning frequently, until crisp and golden brown. Remove the finished Tater Tots with a slotted spoon and let them drain on paper towels. Serve immediately. If desired, sprinkle with additional salt and minced parsley, and serve with Sriracha mayonnaise or ranch dressing. Editor's Tip: It's tempting to skimp on oil when frying, but that second fry is key to cooking the outer layer to a crisp in seconds and sealing off the soft center. Foods deep-fried at a high temperature actually absorb less oil than those fried at a lower temperature.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.