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Crunchy Tater Tots from Scratch image

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

6 medium potatoes, peeled and whole
1/2 cup all-purpose flour
1 large egg, lightly beaten
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 -2 cup oil, for frying


  • 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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