Photo: Tater Tots Recipe
Ingredients
- 6 potatoes, peeled and diced
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- Seasoned salt
- Black pepper
- Canola oil, for frying
Directions
Cook the potatoes in boiling water until tender. Then process them using a ricer or food mill OR mash them with a fork for a more lumpy texture.
Add the flour, egg, some seasoned salt and pepper and combine.
Form into balls, and then slightly flatten into discs. Let them cool completely.
Heat some canola oil in a cast-iron skillet and fry the cooled tots until golden. Drain on a paper towel.
You can freeze the tots after frying. Remove from the freezer when you need them and reheat in a 400 degree F oven for 10 to 12 minutes.
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By mnaconway1983
on January 15, 2013
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SO TASTY! Better then the icky ones for the grocery store......!!! I read alot of people were having problems with them fall apart so I decided to chill mine for a few hours (3-4 hours and when I fried them they stayed together perfectly! I had a left over bag of potatoes that were getting ready to rot so I whipped a batch of about 80 tater tots! Can't wait to just whip these out and re heat them as needed!
By amccord_6775466
Nashville, TN
on January 14, 2013
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Better than any frozen tot I have ever eaten. My family loved them. This is probably a difficult recipe for a beginning cook. One has to judge the consistency of the tot when adding egg and flour. Potatoes vary in size, but I used about a pound and a half, and didn't cook them completely which prevented them from tasting like potato cakes . I grated them as others did, added nutmeg, salt and pepper which is what pleases me.
Children might balk at the addition of herbs and spices, but for the more adventurous, this can be a very versatile recipe by adding different spices and herbs.
I would recommend working with the recipe in small batches until you perfect it; well worth the effort.
By isamarsha1049
Santa Rosa, CA
on January 10, 2013
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If you mash a potato you're going to get a mashed potato. I boil mine first, cool, then peel and use a box shredder to do this. Then cook in very little oil in a non-stick pan. A ricer I think makes then too fine and gives them that mashed texture. Hope this helps!! Doing it this way gives the starch in the potato more substance to hold it together too as it is not cooked out in the water you boiled them in as they are not peeled. Hope this makes sense...
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