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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 tater tots (approx) 43g Recipe makes 40 tater tots (approx)) |
||
| Calories 33 | ||
| Calories from Fat 0 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 60mg | 2% | |
| Potassium 179mg | 5% | |
| Total Carbohydrate 7.6g | 2% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 0.3g | ||
| Protein 0.9g | 1% | |
Homemade Potato Tots ( Tater Tots )
By: KITTENCAL
Dec 23, 2003
Add minced fresh onion if desired, these are great because you just prepare and freeze and just remove from the freezer when needed.
40 tater tots (approx)
Ingredients
- 8 medium potatoes, cooked, peeled, and hot
- 1 tablespoon flour
- 1 dash pepper
- 1 teaspoon salt or seasoning salt
- 2 tablespoons finely minced onions (optional)
- canola oil or vegetable oil
Directions
1
Finely shred or use a ricer while potatoes are still hot.2
Stir in flour, salt, pepper and onion (if using).3
Heat 1/4-in oil in heavy pan.4
Form into small balls and drop in oil; fry until slightly golden.5
Drain on paper towels, then freeze for tater tot casseroles or to serve alone.6
When ready to serve, remove from freezer.7
Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness.
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Featured Reviews for This Recipe
From: Chef #824438
On Dec 29, 2008
I had the problem of them disintegrating on me also. So, I put in an egg and a little bit more flour. The kids liked them with a small cheese cube in the middle. I wasn't to fond of them. They tasted more like fried mashed potatoes to me. They take forever to make. I am still making them and I am going to try it with the oil not so hot and see what happens.
From: Twig #2
On Sep 23, 2008
The flavor of these were good with the onions. The making of them — not so good. I must have done something wrong — maybe not grated finely enough, but the actual making of the tator tots wasn't pretty. They kept disintegrating on me in the hot oil. I tried both in a pan on the stove and in the deep fryer. So I ended up turning them into fritters and they were yummy. Sorry. I can't figure out what I did wrong, but I can't imagine the problem was with the directions so it must have been me. The taste was good once I turned them into fritters, though.
From: Chef #1116232
On Jan 7, 2009
I live in the Netherlands - a TaterTot-free zone - so I had to find a substitute. Saw the problems with binding and made some changes, which worked-out very well: * Used a higher-protein bread flour instead and a small egg to bind it all * Used dehydrated onion instead. Less wet and it bound nicely. * Riced 6 potatoes and then roughly chopped the last two, so there were more meaty blocks of potato in the mix. In the deep fryer and it worked out perfectly! I also used some cracked pepper with my salt because I like the little kick. Really good recipe...Thanks!
From: Linaj
On Dec 15, 2008
I posted the recipe not knowing this was already posted. I made it again this weekend. Skip the onions and use dried onion flakes. It makes it more wet using the onion. Shape into balls and set in the fridge to chill. Make sure your deep fryer is on the hottest setting. Use a deep fryer. Pan won't get hot enough. My kids won't touch the bagged stuff. They love this recipe. You can add a cube of cheese in the middle of each tater tot while shapping them.
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