Sweet potato tots…..

Irisa Raina 9

By
@Irisa

These are deliciously creamy in the center and crispy on the out side.
If you buy a larger bag of the pepitas than needed freeze them because they will go bad.
I had a combination of sweet and Yukon gold left over so that is what I used.
Do not crowd the pan if you are frying them.
If you do not want to fry them you can bake them in a very hot 375/400 oven till they are all golden brown.
I cooked only ½ of this mixture and I got 24 so depending on how big or small you make them will determine what the yield is.
This mixture freezes well.


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Comments:

Serves:

Yields 50

Prep:

15 Min

Cook:

15 Min

Method:

Deep Fry

Ingredients

3 & ½ cups left over mashed potatoes “ more or less “
2 large egg yolks
4 ounces roasted and salted pepitas
1 teaspoon fresh ground pepper
2 tablespoons sea salt
1 & ½ teaspoon cayenne pepper “ or to taste”
¾ cups panko bread crumbs
¾ cups all purpose flour
½ cup turbinado sugar
2 tablespoons dry minced onion
green onions “ white and green parts”
oil for frying

Directions Step-By-Step

1
In a large bowl combine the potatoes, salt, pepper, cayenne pepper, sugar, dry onions & egg yolks and mix thoroughly. A wood spoon works well for this.
2
Put the pepitas in a food processor or put them in a zip lock baggie and crush them up.
3
Add this to the potato mixture and mix again.
4
Add the flour and Panko mix one more time.
5
Make the potato mixture into tot size and roll into the Panko and fry in oil.
6
Garnish with green onions

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids