Homemade Tater Tots Recipe
Daily Value: 158%
|Folic Acid (B9)||43µg||11%|
|Fatty acids, total monounsaturated||215g||0%|
|Fatty acids, total polyunsaturated||54g||0%|
Exclusive from The Daily Meal
While I made a big plate of these to eat by themselves in the middle of the day, these would be delicious in the summer with burgers or served with a hot slice of meatloaf on a cozy night! You add some eggs and flour to bind the potatoes and then they are rolled in crispy breadcrumbs before being deep-fried to a golden brown. These were unbelievably good.
- 3 cups mashed potatoes, chilled
- 2 eggs, beaten
- 1/2 cup flour
- Kosher salt, to taste
- 3 cups panko breadcrumbs
- 4 cups vegetable oil
- Ketchup, for serving
In a medium-sized bowl, mix together the mashed potatoes and the beaten eggs. Mix in the flour and season with a little salt. Place the panko breadcrumbs in a bowl and drop the potato-egg mixture by the spoonful into the bowl. Gently press the panko into the soft potato "tots."
Place a sheet of waxed paper on a baking sheet. Transfer the tater tots to the baking sheet. Heat the vegetable oil in a small pot to 350-375 degrees. Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
Remove the tater tots from the hot oil with a strainer and gently place on a paper towel to drain. Season lightly with salt. Serve hot with ketchup and enjoy!
Recipe DetailsServings: 3
Be a Part of the Conversation
Have something to say?
Add a comment (or see what others think).