HOMEMADE POTATO TOTS ( TATER TOTS )
Add minced fresh onion if desired, these are great because you just prepare and freeze and just remove from the freezer when needed.
Provided by Kittencalrecipezazz
Categories Potato
Time 20m
Yield 40 tater tots (approx)
Number Of Ingredients 6
Steps:
- Finely shred or use a ricer while potatoes are still hot.
- Stir in flour, salt, pepper and onion (if using).
- Heat 1/4-in oil in heavy pan.
- Form into small balls and drop in oil; fry until slightly golden.
- Drain on paper towels, then freeze for tater tot casseroles or to serve alone.
- When ready to serve, remove from freezer.
- Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness.
Nutrition Facts : Calories 33.5, Sodium 60.7, Carbohydrate 7.6, Fiber 0.9, Sugar 0.3, Protein 0.9
HOMEMADE TATER TOTS®
Never have to buy frozen store bought Tater Tots® anymore. This will be a good, more healthy recipe for kids and adults to remember their childhood favorite. Frozen-friendly! Serve immediately, garnished with parsley. Dip the tots in our famous Divine Kuizine Remoulade sauce.
Provided by Shaysfoodjourney
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
- Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
- Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
- Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 28.5 g, Fat 11.2 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 1752.4 mg, Sugar 1 g
HOMEMADE TATER TOTS
Never have to buy frozen store bought tater tots anymore. This will be a good more healthy recipe for kids and adults to remember their childhood favorite. Frozen-friendly!!
Provided by shaysfoodjourney
Categories Low Protein
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes, place potatoes in pot and cover with cold water by inch. Bring to boil and cook until, parboiled. Drain well and let cool.
- Using a box grater, finely shred potatoes. Make sure you can get as much water out of the shredded potatoes.
- In a large mixing bowl add shredded potato. Stir in spices, flour, and fresh parsley. The mixture should be workable but dry. Form potatoes into tots.
- Heat peanut oil in a large stockpot or deep fryer over medium high.
- Add tots to the fryer, 5 or 10 at a time, and cook until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel lined plate.
- Serve immediately, garnished with parsley. Dipping the tots in our famous Divine Kuizine Remoulade sauce.
Nutrition Facts : Calories 174.4, Fat 18, SaturatedFat 3, Sodium 292, Carbohydrate 3.5, Fiber 0.4, Sugar 0.1, Protein 0.4
HOMEMADE TATER TOTS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
- Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve.
HOMEMADE POTATO TOTS
Provided by Damaris Phillips
Categories side-dish
Time 1h20m
Yield 48 mini potato tots
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Spray two 24-cup mini muffin tins with cooking spray.
- Place the russets into a large pot and cover with cold water. Bring to a simmer over medium heat and cook until halfway done, 5 to 7 minutes. Drain, then use a kitchen towel to carefully remove skins. Let cool for 15 minutes.
- Grate the par-cooked russets into a large bowl. Grate the red potatoes and add them to the bowl as well. Add the salt, pepper, flour and olive oil. Gently combine by hand.
- Scoop one tablespoon of the potato mixture into each muffin cup, pressing flat with your fingers. Bake until brown at the edges, 15 minutes, then flip so that each side gets golden brown! Spray the tops with more nonstick spray and sprinkle with salt. Return to the oven and bake until browned, another 12 to 15 minutes.
- Serve with ketchup and mustard for dipping.
HOMEMADE TATER TOT CROQUETTES
Make and share this Homemade Tater Tot Croquettes recipe from Food.com.
Provided by Heather Christo
Categories < 15 Mins
Time 15m
Yield 24 tots, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl mix together the cold mashed potatoes and the beaten eggs.
- Mix the flour inches Season with a little salt.
- Place the bread crumbs in a shallow bowl. Drop the potato mixture by the spoonful into the bowl of panko crumbs.
- Gently press the panko into the soft potato "tots.".
- Place them on a sheet pan covered with a sheet of wax paper.
- Heat a small pot of oil to between 350-375 degrees F.
- Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
- Pull the tater tots from the hot oil with a strainer and gently place them on a paper towel to drain.
- Sprinkle lightly with Kosher salt.
- Serve hot with ketchup and enjoy!
Nutrition Facts : Calories 2470.4, Fat 225.7, SaturatedFat 30.5, Cholesterol 96.2, Sodium 1104.4, Carbohydrate 98.1, Fiber 6.4, Sugar 7.5, Protein 18.6
TATER TOTS
There's no need to peel the new potatoes for these otherwise labor-intensive tots, which are little short of a revelation. Serve with ketchup, of course.
Provided by Mark Bittman
Categories side dish
Time 45m
Yield About 40 tots
Number Of Ingredients 6
Steps:
- Scrub potatoes and cut into large chunks. Place in a medium pot covered with cold water and bring to a boil. Parboil potatoes until tender, drain them and let them cool slightly. Grate potatoes in a food processor, then squeeze out excess liquid.
- Place potatoes in a large bowl and use a light hand to mix with cornstarch, salt, pepper and garlic powder.
- Heat oven to 400 degrees. Meanwhile, add canola oil to a depth of 1/2 inch in a heavy-bottomed skillet set over medium heat.
- When oil is hot, form thumb-size balls of the potato mixture and fry until golden, about 15 seconds per side.
- Drain on paper towels, and let tots cool. Place in a single layer on a baking sheet, transfer to oven and bake until crisp, about 10 to 20 minutes, turning once.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 48 milligrams, Sugar 0 grams, TransFat 0 grams
TATER TOTS
This recipe is labor-intensive, but so worth the effort. You'll stop buying the frozen tots once you've tried these!
Provided by Late Night Gourmet
Categories Potato
Time 40m
Yield 42 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes and place in a large pot of cold water. Bring to a boil, and cook potatoes for 6 minutes. Immediately drain potatoes and allow to cool.
- Using a box grater, shred all potatoes into a large bowl. Use a kitchen town or cheese cloth to squeeze any excess moisture out of the potatoes. NOTE: russet potatotes shouldn't need this since they're relatively dry.
- Beat egg separately and add to the potatoes. Add remaining ingredients (except for the oil) to the bowl and blend thoroughly.
- Use an ice cream scoop to form the mixture into roughly a ball shape. Prep them on a plate to have them ready to cook. Carefully place the tots in oil heated to 350-375 degrees, making sure not to crowd the cooking vessel. Cook for about 4 minutes or until golden brown.
- Place newly-cooked tots on a paper towel; using a baking sheet with a paper towel is a good way to do this. Sprinkle with salt while still hot. Eat as-is or serve with ketchup or other dipping sauce.
Nutrition Facts : Calories 64.8, Fat 2.9, SaturatedFat 0.2, Cholesterol 4.4, Sodium 336.6, Carbohydrate 8.8, Fiber 1, Sugar 0.3, Protein 1.2
TATER TOTS® CASSEROLE
My family loves this casserole. It is easy to prepare and makes enough for two meals. Serve with a crisp salad and fresh pineapple for a complete meal your family will love!
Provided by Kristy
Categories Main Dish Recipes Casserole Recipes Vegetable Tater Tots¨
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray.
- Spread 20 potato nuggets in the casserole dish.
- Bake in preheated oven until warmed through, about 10 minutes.
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.
- Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.
- Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
- Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 439.5 calories, Carbohydrate 34.4 g, Cholesterol 60.6 mg, Fat 27.7 g, Fiber 3.1 g, Protein 19.3 g, SaturatedFat 10.2 g, Sodium 1130.9 mg, Sugar 3.2 g
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