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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 40 to 45 tots
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 44 servings
- Calories
- 72
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 77 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 40 to 45 tots
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 44 servings
- Calories
- 72
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 77 mg
Ingredients
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.
