Homemade Potato Tots ( Tater Tots )

From: Chef Ria 125

On Aug 25, 2009

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: 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.