Homemade Tater Tots
potatoes, egg, flour, parmesan, avocado oil
At Hungry Fan, you know we’re crazy about tailgate comfort food. Who isn’t? And one of those all-time-favorite comfort foods is...tater tots! So crispy. So greasy. So nostalgic.
Even though many of our fondest memories of tater tots include tots served in paper boats and smothered in ketchup, we’ve decided to elevate things just a touch here. This recipe adds parmesan cheese to the mix, which really maxes out the indulgent aspect!
4 russet potatoes, peeled
1–2 tablespoons sea salt
1 egg, beaten
½ cup all-purpose flour
½ cup parmesan, grated
Freshly grated black pepper, to taste
Avocado or peanut oil, for frying
Place potatoes into a pot with enough water to cover the potatoes by about 1 inch. Bring to a rolling boil and then reduce heat to a simmer. Cook until the potatoes are softened, about 10 minutes, and then drain in a colander. Let cool to the point at which you can hold the potatoes in your hand.
Using a box grater, shred the potatoes into a large mixing bowl.
Add salt and let sit for 5 minutes. Then, press the potatoes with a paper towel to remove excess water.
Add in the egg, parmesan, black pepper, and flour. Mix well with your hands.
Shape the potato mixture into individual, bite-sized balls.
Fry tots, 5–10 at a time, in your oil of choice, heated to 375 degrees F. Once golden brown and crispy (about 3–4 minutes), remove the tots from the oil and let cool on a plate lined with paper towels.
Salt and pepper again, to taste, and serve.