Whenever I'm down to fry up something, I usually try and fry up a bunch of different things, just because clean up is such a pain in the booty. The best kind of frying, I've found, is frying up vegetarian-type dishes. That's why I HAD to have a Fry-day to celebrate some vegetarian dishes, for our 30 Days Vegetarian Challenge. Tater Tots are quite popular these days, and I get excited when I see them on any menu. Many people rarely make their own, however, so I thought I'd give you a simple, yet really delicious tot recipe that anyone can make.
Time to fry up some chunks of potatoes:
- 3 medium russet potatoes, peeled and cut into 1" chunks
- Deep pot filled halfway with vegetable oil
- 1 tsp kosher salt
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp aleppo pepper
- 1 tsp granulated garlic
- 2 tsp AP flour
Place potato chunks into bowl of cold water. Let rest for an hour, chilled in the fridge. Preheat fryer oil to 350º F, and fry potato chunks for about 3 ½ min. There will only be a little bit of color on them. Let fried potato chunks rest on paper towels, until slightly cooled. Pulse potato chunks in food processor until well chopped into coarse, oatmeal-like pieces. Let cool for a minute.
In a bowl, combine minced potato, spices and flour together, and mix well with a fork. Take 1 Tbls at a time, and form into 1 ½" long x 1" round tubes. Place formed tube shapes onto a waxed paper-lined baking sheet. Let rest for about 5 - 10 min. Bring fryer oil back up to 375º F, and fry tater tots, in batches, until well-browned and tender on the inside, about 2 - 3 min. Drain on paper towels, and season with some kosher salt. Serve immediately, or keep warm on a baking sheet in a 250º F oven. Serve with some Chick-Fil-A Sauce, recipe shown below.
- ½ cup prepared Ranch dressing
- ¼ cup honey mustard
- ¼ prepared BBQ Sauce (I used Bullseye)
Mix all ingredients together in a small bowl, cover and keep chilled for about 15 - 30 min.