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crunchy tator tots

(1 rating)
Recipe by
Leanne D.
Southern, CA

My neighbor gave me this recipe when I told her I have never had a tator tot. She couldn't believe it! Nope! I've never had one. My Mother did not buy premade food like that when I was growing up,I never bought a lot of remade food items for my family,so I never had one.She makes a tator tot casserole she says I should try.She says these are delicious,she serves them with sirachi mayo for her and her husband,her son likes catsup.

(1 rating)
yield 6 dozen
method Deep Fry

Ingredients For crunchy tator tots

  • 6 medium potatoes,peeled
  • 1/2 c all purpose flour
  • 1 large egg,lightly beaten
  • 1 1/2 t. salt
  • 1/4 t. black pepper
  • 1-2 c oil,for frying

How To Make crunchy tator tots

  • 1
    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.

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