Homemade Tater Tots
Saying we’re all about tailgate food is like saying you’re nostalgic about the comfort food you grew up on. We all are! Growing up eating lunch in public school cafeterias evokes nostalgia about tater tots. Served in those paper boats, smothered in Heinz ketchup…we can still smell them. Our recipe adds parmesan cheese to the mix, which kicks it up a notch.
4 russet potatoes, peeled
1 - 2 tbsp sea salt
1 egg, beaten
1/2 cup all purpose flour
1/2 cup parmesan, grated
Freshly grated black pepper
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 5 minutes. Then press the potatoes with a paper towel (removing excess water).
Add in the egg, parmesan, black pepper (to taste) and the flour and mix well with your hands.
Shape the potato mixture into individual, smaller meatball-like balls.
Fry tots, 5 to 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 a paper towel.
Salt and pepper again to taste and serve.
Serve the tots with a bevy of sauces or condiments for widest appeal. Sauces like BBQ, mayo, ranch, sriracha, honey mustard and ketchup all work really well.