Homemade Tater Tots Recipes

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HOMEMADE TATER TOTS



Homemade Tater Tots image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Canola oil, for frying
4 russet potatoes, peeled
1 1/2 tablespoons salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder

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.

HOMEMADE TATER TOTS®



Homemade Tater Tots® image

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

2 russet potatoes, peeled
2 tablespoons chopped fresh parsley
1 tablespoon all-purpose flour
1 tablespoon salt
1 teaspoon seasoned pepper
½ teaspoon onion powder
2 cups peanut oil

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



Tater Tots image

Provided by Ree Drummond : Food Network

Time 40m

Yield 40 to 45 tots

Number Of Ingredients 6

6 potatoes, peeled and diced
1/2 cup all-purpose flour
1 large egg, lightly beaten
Seasoned salt
Black pepper
Canola oil, for frying

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.

TATER TOTS



Tater Tots image

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

2 pounds new potatoes, left unpeeled
1 tablespoon cornstarch
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
Canola or other neutral oil

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

LOADED PULLED PORK TATER TOT BITES



Loaded Pulled Pork Tater Tot Bites image

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

cooking spray
1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
8 ounces prepared pulled pork
¾ cup shredded Cheddar cheese
¼ cup BBQ sauce
⅓ cup sour cream
3 medium green onions, chopped

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 )



Homemade Potato Tots ( Tater Tots ) image

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

8 medium potatoes, cooked, peeled, and hot
1 tablespoon flour
1 dash pepper
1 teaspoon salt or 1 teaspoon seasoning salt
2 tablespoons finely minced onions (optional)
canola oil or vegetable oil

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

HOMEMADE TATER TOTS



Homemade Tater Tots image

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

2 russets potatoes
1/2 teaspoon onion powder
1 tablespoon salt
1 teaspoon season pepper
2 tablespoons fresh parsley
1 tablespoon all-purpose flour
2 cups peanut oil

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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