Shop Tots as served at Union Woodshop in Clarkston, Michigan, as seen on Triple D Nation.
Recipe courtesy of Union Woodshop

Shop Tots

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  • Level: Intermediate
  • Total: 8 hr 30 min (includes freezing time)
  • Active: 30 min
  • Yield: 4 to 6 servings



Special equipment:
a deep-fry thermometer
  1. 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.
  2. While the tots are chilling, make Memphis Mayo by combining the mayonnaise and BBQ sauce in a bowl.
  3. Heat the canola oil in a deep pot over medium-low heat until it reaches 350 degrees F.
  4. Fry the tots, in small batches, until golden brown and cooked through, about 5 minutes. Transfer to a paper towel-lined plate.
  5. Enjoy hot, dipped in the Memphis Mayo.