Sweet Potato TotTine
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 45 min (includes pickling time)
- Active: 45 min
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
- 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.