Sweet Potato TotTine

Total Time:
1 hr 35 min
Prep:
10 min
Inactive:
1 hr
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Pickled Red Onions:
  • 1 cup white vinegar
  • 3 tablespoons granulated sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 medium red onion, sliced
  • Sweet Potato TotTine:
  • 8 cups (2 quarts) peanut oil
  • 2 cups good-quality beef stock
  • 5 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 5 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper
  • One 20-ounce package frozen sweet potato tots or puffs
  • 1 package white cheese curds
  • Chopped fresh parsley, for garnish
Directions
Watch how to make this recipe.
  • For the pickled red onions: Bring the vinegar, sugar, salt, peppercorns and 1 cup water to a simmer in a saucepan. Put the onion slices in a heatproof container and pour the hot vinegar mixture over them. Let sit for at least 1 hour before serving.

  • For the sweet potato tottine: In a deep fryer or large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.

  • Meanwhile, heat the beef stock in a saucepan until slightly simmering. In a separate small saucepan, melt the butter over medium-low heat. Once the bubbling subsides, add the garlic and cook until fragrant, about 30 seconds. Add in the flour while whisking vigorously to prevent clumps. Cook for 2 minutes. Slowly add in the hot stock while whisking. Bring to a simmer and season with salt and pepper.

  • Fry the tots in batches in the hot oil until golden brown, about 5 minutes. Remove and let drain on paper towels.

  • Add the tots to a bowl, place the cheese curds on top, cover in a ladleful of gravy and top with pickled red onions and fresh parsley.


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    This recipe is featured in:

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