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
HOMEMADE POTATO TOTS
Provided by Damaris Phillips
Categories side-dish
Time 1h20m
Yield 48 mini potato tots
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Spray two 24-cup mini muffin tins with cooking spray.
- Place the russets into a large pot and cover with cold water. Bring to a simmer over medium heat and cook until halfway done, 5 to 7 minutes. Drain, then use a kitchen towel to carefully remove skins. Let cool for 15 minutes.
- Grate the par-cooked russets into a large bowl. Grate the red potatoes and add them to the bowl as well. Add the salt, pepper, flour and olive oil. Gently combine by hand.
- Scoop one tablespoon of the potato mixture into each muffin cup, pressing flat with your fingers. Bake until brown at the edges, 15 minutes, then flip so that each side gets golden brown! Spray the tops with more nonstick spray and sprinkle with salt. Return to the oven and bake until browned, another 12 to 15 minutes.
- Serve with ketchup and mustard for dipping.
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.
TATER TOTS
There's no need to peel the new potatoes for these otherwise labor-intensive tots, which are little short of a revelation. Serve with ketchup, of course.
Provided by Mark Bittman
Categories side dish
Time 45m
Yield About 40 tots
Number Of Ingredients 6
Steps:
- Scrub potatoes and cut into large chunks. Place in a medium pot covered with cold water and bring to a boil. Parboil potatoes until tender, drain them and let them cool slightly. Grate potatoes in a food processor, then squeeze out excess liquid.
- Place potatoes in a large bowl and use a light hand to mix with cornstarch, salt, pepper and garlic powder.
- Heat oven to 400 degrees. Meanwhile, add canola oil to a depth of 1/2 inch in a heavy-bottomed skillet set over medium heat.
- When oil is hot, form thumb-size balls of the potato mixture and fry until golden, about 15 seconds per side.
- Drain on paper towels, and let tots cool. Place in a single layer on a baking sheet, transfer to oven and bake until crisp, about 10 to 20 minutes, turning once.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 48 milligrams, Sugar 0 grams, TransFat 0 grams
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
LOADED PULLED PORK TATER TOT BITES
Forget potato skins... have you ever had loaded Tater Tots®? Tots are baked in muffin cups and transformed into crispy potato cups before being loaded with pulled pork, cheese, BBQ sauce, and sour cream. These bites are perfect for a party and also a great way to use up leftover pulled pork.
Provided by fabeveryday
Categories Pork Appetizers
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
- Place 4 to 5 frozen potato nuggets into each muffin cup.
- Bake in the preheated oven for 10 minutes.
- Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
- Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
- Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
- Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 14.3 g, Cholesterol 20.3 mg, Fat 9.1 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 351.2 mg
HOMEMADE POTATO TOTS ( TATER TOTS )
Add minced fresh onion if desired, these are great because you just prepare and freeze and just remove from the freezer when needed.
Provided by Kittencalrecipezazz
Categories Potato
Time 20m
Yield 40 tater tots (approx)
Number Of Ingredients 6
Steps:
- Finely shred or use a ricer while potatoes are still hot.
- Stir in flour, salt, pepper and onion (if using).
- Heat 1/4-in oil in heavy pan.
- Form into small balls and drop in oil; fry until slightly golden.
- Drain on paper towels, then freeze for tater tot casseroles or to serve alone.
- When ready to serve, remove from freezer.
- Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness.
Nutrition Facts : Calories 33.5, Sodium 60.7, Carbohydrate 7.6, Fiber 0.9, Sugar 0.3, Protein 0.9
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