1 Video | Photo: Homemade Tater Tots Recipe
Ingredients
- Canola oil, for frying
- 4 russet potatoes, peeled
- 1 1/2 tablespoons salt, plus more for seasoning
- 1 teaspoon cracked black pepper, plus more for seasoning
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Directions
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve.
Cook's Note: Reserve potato peels, which can be used in the Grilled Bratwurst with Braised Cabbage recipe.
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By Chef AW
Corral de Tierr...
on April 23, 2013
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Used this as a basis for making it my own and turned out not too bad. Need to work on it a little more to make it perfect. Started with 1 Lge. semi baked potato-finely shredded, 2 cps. frozen hash browns, 1 beaten egg, 5 finely chopped green onions, 1/2 cp. Gluten Free All Purpose flour, 1/4 ts.gr.pepper, 1/2 tsp. garlic powder,1 tsp. smoked paprika, 1/4 cp.each-shredded mozzarella, shredded havarti and finely grated parmesan. The cheeses helps to bind everything together. Formed into balls that were a bit too big. Need to make smaller next time. Cooked in coconut oil until brown. Drain and sprinkle with salt. Kind of gooey so I finished off in oven for 20 min.@ 300.
By rbutler109
Fishers, IN
on July 08, 2012
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More like hush puppies than tater tots. Way too dense and heavy.
By Bcnelen
on April 28, 2012
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These had good flavor but turned out a bit chewey. I thought I got all the liquid out but still a little soggy when forming. In the end they floated and turned out perfectly golden brown right at 4 minutes when cooked I maintained a consistent oil temp between 365-375.
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