Recipe courtesy of Union Woodshop
Recipe courtesy of Union Woodshop
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- Level: Intermediate
- Total: 8 hr 30 min (includes freezing time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 746
- Total Fat
- 57 g
- Saturated Fat
- 7 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 10 g
- Cholesterol
- 65 mg
- Sodium
- 382 mg
- Level: Intermediate
- Total: 8 hr 30 min (includes freezing time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 746
- Total Fat
- 57 g
- Saturated Fat
- 7 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 10 g
- Cholesterol
- 65 mg
- Sodium
- 382 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- Combine the flour, Parmesan, pepper, granulated garlic, granulated onion and chives in a bowl. Whisk the eggs with the sriracha in another bowl. Combine the two, then add the potatoes and mix well. Portion into 1-ounce balls and transfer to a parchment-lined baking sheet. Wrap tightly and transfer to the freezer to set overnight.
- While the tots are chilling, make Memphis Mayo by combining the mayonnaise and BBQ sauce in a bowl.
- Heat the canola oil in a deep pot over medium-low heat until it reaches 350 degrees F.
- Fry the tots, in small batches, until golden brown and cooked through, about 5 minutes. Transfer to a paper towel-lined plate.
- Enjoy hot, dipped in the Memphis Mayo.
