Tater Tots
Crispy homemade tater tots are made from grated potatoes, lightly seasoned and shaped into small cylinders before being fried or baked until golden brown. The process is simple but requires a few key techniques, like removing excess moisture and using the right starch balance. The result is a crunchy exterior with a soft, fluffy inside that melts in your mouth. Perfect as a snack, side dish, or party appetizer, these tots are endlessly customizable. You can add cheese, herbs, or spices to suit your taste. Once you try them fresh and hot, you’ll never go back to frozen versions again.
Ingredients
- 4 medium potatoes (russet works best)
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Oil for frying
Instructions
- Start by peeling and grating the potatoes. Once grated, soak them in cold water for a few minutes to remove excess starch. Drain and squeeze out as much moisture as possible using a clean cloth—this step is crucial for achieving crispiness. Next, partially cook the potatoes by boiling them for about 5 minutes, then drain again.
- Transfer the potatoes to a bowl and mix in flour, cornstarch, salt, pepper, and garlic powder. Combine everything until it forms a slightly sticky mixture. Take small portions and shape them into bite-sized cylinders using your hands.
- Heat oil in a deep pan and fry the tots in batches until they turn golden brown and crispy. Remove them and place on paper towels to absorb excess oil. Serve immediately for the best taste and texture.
Notes
- Always remove excess moisture from potatoes.
- Use starchy potatoes like russet.
- Don’t skip pre-cooking step.
- Shape evenly for uniform cooking.
- Oil temperature should be medium-high.
- Avoid overcrowding the pan.
- Season well before shaping.
- Serve immediately for best crunch.