Prep 20 mins
Cook 0 mins
Add minced fresh onion if desired, these are great because you just prepare and freeze and just remove from the freezer when needed.
- 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
- 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.
Try this: after you have made your tatertot balls, roll them in some egg wash and bread crumbs, then fry them. Delicious!
I live in the Netherlands - a TaterTot-free zone - so I had to find a substitute. Saw the problems with binding and made some changes, which worked-out very well: * Used a higher-protein bread flour instead and a small egg to bind it all * Used dehydrated onion instead. Less wet and it bound nicely. * Riced 6 potatoes and then roughly chopped the last two, so there were more meaty blocks of potato in the mix. In the deep fryer and it worked out perfectly! I also used some cracked pepper with my salt because I like the little kick. Really good recipe...Thanks!
These tots taste like little bites of heaven, but MAN this is a lot of work. The only thing I changed in the recipe was I subsitutes eggs for flour since I was unknowingly out of flour when putting all this together. Also, you MUST drain water out of the potatoes by squeezing them in a some sort of cloth otherwise they will not stick together.