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 TATER TOTS RECIPE
Steps:
- Place potatoes in a bowl of cold water and agitate for 10 seconds. Transfer to a fine-mesh strainer and allow to drain for 5 minutes. Meanwhile, heat oil in large wok or Dutch oven over high heat to 350°F (177°C). Fry potatoes, stirring them with a wire spider until light golden brown and tender, 6 to 8 minutes, adjusting flame to maintain oil temperature. Transfer to a paper towel-lined bowl and allow to cool for 10 minutes. Reduce heat to low.
- Transfer 1/4 of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4- to-1/8 inch pieces, about 8 one-second pulses. Transfer to a mixing bowl and repeat with the remaining potatoes, working in 3 more batches.
- Add salt, starch, sugar, black pepper to taste, and any flavorings if desired. Gently mix with your hands to combine. Shape into cylinders about 3/4-inch wide and 1-inch long.
- Reheat oil to 350°F and add Tater Tots. Allow to fry for 1 minute, then gently agitate with a metal spider to separate them. Continue to cook, adjusting flame to maintain heat, until golden brown and crisp, about 4 minutes longer. Transfer to a paper towel-lined plate to drain. Season immediately with salt. Serve hot.
Nutrition Facts : Calories 393 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 663 mg, Sugar 3 g, Fat 18 g, ServingSize Serves at least 4, UnsaturatedFat 0 g
CHEESE-STUFFED TATER TOTS RECIPE BY TASTY
Here's what you need: frozen hash brown, all-purpose flour, salt, ground black pepper, eggs, cheddar cheese, vegetable oil
Provided by Tasty
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine thawed hash browns, flour, salt, pepper, and eggs in a bowl.
- Take a piece of cheese and wrap a palmful of the mixture around it, shaping it into a tot (you may have to squeeze out some excess moisture to make it nice and tight).
- Fill a large, deep skillet halfway with oil and heat over medium. When the oil is hot, drop in some tots, turning them along the way until they're crispy and golden brown. Let cool a bit.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 69 grams, Fat 53 grams, Fiber 6 grams, Protein 15 grams, Sugar 1 gram
HOMEMADE TATER TOT CROQUETTES
Make and share this Homemade Tater Tot Croquettes recipe from Food.com.
Provided by Heather Christo
Categories < 15 Mins
Time 15m
Yield 24 tots, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl mix together the cold mashed potatoes and the beaten eggs.
- Mix the flour inches Season with a little salt.
- Place the bread crumbs in a shallow bowl. Drop the potato mixture by the spoonful into the bowl of panko crumbs.
- Gently press the panko into the soft potato "tots.".
- Place them on a sheet pan covered with a sheet of wax paper.
- Heat a small pot of oil to between 350-375 degrees F.
- Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
- Pull the tater tots from the hot oil with a strainer and gently place them on a paper towel to drain.
- Sprinkle lightly with Kosher salt.
- Serve hot with ketchup and enjoy!
Nutrition Facts : Calories 2470.4, Fat 225.7, SaturatedFat 30.5, Cholesterol 96.2, Sodium 1104.4, Carbohydrate 98.1, Fiber 6.4, Sugar 7.5, Protein 18.6
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
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
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