Tater Tots
By Groceree
Also known as Potato Tots
Par-boiled potato grated and pressed into little cylinders with a touch of potato starch, then fried until crunchy outside and fluffy inside. American school-cafeteria nostalgia, better homemade.
Last updated
- Servings
- Makes about 40
- Prep
- 30 min
- Cook
- 25 min
- Total
- 2 h
Ingredients
floury potatoes800 g- potato starch2 tbsp
onion powder½ tsp
salt1 tsp
vegetable oil1 l
ketchup4 tbsp
Instructions
- 01
Peel the and boil them whole for 7 to 8 minutes, until only just tender on the outside and firm in the middle. Cool completely, about 45 minutes.
- 02
Grate the coarsely and squeeze out any moisture in a cloth.
- 03
Mix with the , and ¾ tsp of the .
- 04
Shape into small cylinders about 2.5 cm long, pressing firmly. Chill for 20 minutes.
- 05
Pour the into a deep, heavy pan, no more than a third full, and heat it to 180°C. Fry the tots in batches for 4 to 5 minutes until deep golden and crisp, letting the come back to 180°C between batches.
- 06
Drain on kitchen paper, sprinkle with the remaining , and serve hot with the .
Notes
- Par-boil and cool the potatoes first; raw grated potato will not hold together.
- Press them firmly so they keep their shape in the oil.
- They bake well too: 220°C for 25 minutes on an oiled tray, turning once.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 4 g
- Carbs
- 42 g
- Fat
- 22 g
Estimated from the ingredients.
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