HOMEMADE TATER TOTS®
Never have to buy frozen store bought Tater Tots® anymore. This will be a good, more healthy recipe for kids and adults to remember their childhood favorite. Frozen-friendly! Serve immediately, garnished with parsley. Dip the tots in our famous Divine Kuizine Remoulade sauce.
Provided by Shaysfoodjourney
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
- Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
- Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
- Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 28.5 g, Fat 11.2 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 1752.4 mg, Sugar 1 g
TATER TOTS
Provided by Ree Drummond : Food Network
Time 40m
Yield 40 to 45 tots
Number Of Ingredients 6
Steps:
- 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.
HOMEMADE TATER TOTS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
- Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve.
CRUNCHY TATER TOTS FROM SCRATCH
I love an old fashion Tater Tot...Finally I have a recipe that anyone can make at home form scratch! They are so easy to make, and best of all, these are so much better for you than the ones we buy in the store! They are nice and crunchy on the outside and so nicely textured and soft in the middle.
Provided by AZ Food Critic
Categories Low Protein
Time 43m
Yield 6 dozen, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large size sauce pan or Dutch oven, place peeled potatoes with water and bring to a rapid boil un-covered, cook the potatoes until slightly fork tender, but still firm in the center, (about 15 to 20 minutes).
- Let potatoes cool completely, then grate them using a cheese grater or food mill, you can also smash them with a fork for a more lumpy texture.
- Add the flour, egg, salt and pepper and mix by gently folding until completely combined.
- Form into small 1 inch balls, and then shape them into a small size barrel shapes, (pictured).
- Place them in the freezer for about 1 hour to let them cool completely and firm up.
- Heat the oil in a large size skillet, Dutch oven or fryer to 350 degrees F. and then fry the cooled tots until golden brown on all sides, (about 2 to 3 minutes). Drain excess oil on paper towels.
- You can freeze the tots after frying. (If you are planning on freezing for a later time, don't fry tots completely golden brown, you can brown them to perfection later in the oven). Place into a freezer zip-lock bag and freeze for up to 3 months.
- Remove from the freezer when you need them and bake on a greased cookie sheet in a 400 degree F. oven for 12 to 15 minutes or until golden brown and crispy.
- Makes about 6 dozen 1 1/2 inch tots.
Nutrition Facts : Calories 535.3, Fat 37.4, SaturatedFat 5, Cholesterol 31, Sodium 606.2, Carbohydrate 45.3, Fiber 5, Sugar 1.7, Protein 6.4
HOMEMADE TATER TOTS
Never have to buy frozen store bought tater tots anymore. This will be a good more healthy recipe for kids and adults to remember their childhood favorite. Frozen-friendly!!
Provided by shaysfoodjourney
Categories Low Protein
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes, place potatoes in pot and cover with cold water by inch. Bring to boil and cook until, parboiled. Drain well and let cool.
- Using a box grater, finely shred potatoes. Make sure you can get as much water out of the shredded potatoes.
- In a large mixing bowl add shredded potato. Stir in spices, flour, and fresh parsley. The mixture should be workable but dry. Form potatoes into tots.
- Heat peanut oil in a large stockpot or deep fryer over medium high.
- Add tots to the fryer, 5 or 10 at a time, and cook until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel lined plate.
- Serve immediately, garnished with parsley. Dipping the tots in our famous Divine Kuizine Remoulade sauce.
Nutrition Facts : Calories 174.4, Fat 18, SaturatedFat 3, Sodium 292, Carbohydrate 3.5, Fiber 0.4, Sugar 0.1, Protein 0.4
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