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.
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.
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.
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.
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.
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.
More about “homemade tater tots recipes”
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.
