February 15, 2015
The Tater Tot struggle is real, folks. I can’t stop. I’m blaming it on the snow and my cabin fever… which is also real, as all New Englanders are well aware of. Brutal, huh? I just walked 50 feet to Ma Royle’s house to get eggs and cheddar cheese and was nearly blown away by the wind. That’s probably the worst part… the fact that I can’t see five feet in front of me due to the wind blowing all the snow off the cars on Salem Street in the North End.
In any event, as most of you know already, I spend the majority of my time testing recipes and wasting food, which in turn means I’m wasting money as well. But in the end, it’s worth it, especially when it comes to TATER TOTS. Ok, if you don’t love tater tots, something is wrong with you. Fact.
So I’ve been playing around with this recipe for weeks. To precook or not precook the potatoes? To add Cheddar or Parmesan cheese? To use Panko or regular breadcrumbs? To use seasoned or unseasoned breadcrumbs? To pan fry or deep fry? I mean… who would have thought the tater tot process could be so complicated???
Well, I finally mastered it. And since I don’t plan on writing another cookbook anytime soon, I figured I would share this recipe with you all. And as you know, sharing recipes is not one of my favorite things. Yes, I’m very selfish.
4 Russet Potatoes peeled and shredded
1/2 C Flour
1 C Cheddar Cheese shredded
4 eggs beaten
4 C Panko Breadcrumbs seasoned or unseasoned
1 T Salt
1 t Pepper
Canola Oil for frying
1. Peel the potatoes, soaking the peeled potatoes in cold water to avoid discoloration (also known as oxidation.)
2. Once the potatoes are peeled, shred/grate the potatoes on the large setting or side of the grater. Again, soak the finished shredded potatoes in cold water. This not only avoids oxidation but it removes some of the excess starch you don’t need.
3. Boil the potatoes in salted water BRIEFLY… about 5 minutes. Let cool.
4. In a large bowl, GENTLY mix the shredded potatoes with the flour, cheese, salt and pepper. Allow to chill for at least 20 minutes.
5. Roll about 1 tablespoon of the potato mixture in your hands… dip into the egg followed by the panko breadcrumbs. At this stage, you can shape the potato ball any way you’d like… classic tater tot or keep in round.
6. Rest the tater tots on a baking sheet with parchment paper and let chill in the freezer for at least 20 minutes.
7. Heat the oil to 375 degrees. Drop 4 potato balls into the oil at a time. If you fry too many at a time, you will lower the temperature of the oil and end up with greasy, oily, and soft (not crispy) tots.
8. Fry each batch until golden brown… about 3-4 minutes.
9. Salt immediately after frying. Serve with ketchup!
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And much more…
Please allow 3-5 days for shipping and handling. Thank you for your purchase! ~ Jen