Homemade Crispy Tater Tots
These homemade tater tots are party-perfect appetizers and also great finger food. These are vegan and no less than store bought tater tots.
Servings: 30 Tots
Calories: 160kcal
Equipment
- Dutch oven/ pot
Ingredients
- 2 pounds russet potatoes peeled
- 1 tsp chilli flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp mixed herbs (oregano, dill, or any seasoning of choice)
- salt & pepper as required
- 1 cup vegetable oil for deep frying
- 1 tsp corn starch
- 1 tsp all-purpose flour
Instructions
- Peel off potatoes and put in dutch oven or large pot.
- Boil for 10 - 12 minutes or till its par-boiled.
- Remove from heat.
- Allow it to cool completely before mixing other ingredients.
- Keep in refrigerator for some 10 minutes to cool completely.
- Next grate potatoes using the large hole side of a cheese grater. (Don't mash them)
- Add flour, salt, chilli flakes, and herbs to the potatoes and Mix everything gently using a fork.
- Grease the palms before shaping the tots
- Take out small portion and press it lightly giving a cylinder shape.
- Make small cylindrical tots from mixture.
- Heat oil in a deep frying pan.
- When oil is hot enough drop tots into it.
- If oil is too hot then reduce it to medium flame. (else it will burn from out only)
- Make sure tots are equally getting cooked from all sides by turning tots once or twice.
- Remove from oil once these are golden and crisp.
- Place on paper napkin to soak excess oil.
- Serve hot with desired sauce or dip.
Air-Fryer Tater Tots
- Place the frozen tots inside the basket.
- air fry at 400 F for 15 minutes flipping them halfway through.
Baked Tater Tots
- Preheat the oven at 425 degree F.
- Place the tots and drizzle some oil or brush the tots with little oil.
- Place the tray in the oven and bake for 25 - 30 minutes, flipping once after 15 minutes.
- Remove when tots are crispy and golden brown.
Video
Notes
Some tips to get perfect tots
- Don't over boil potatoes as it will turn mushy and gummy. You need parboiled potatoes.
- If not convenient with a pressure cooker, use an open pot/ Dutch oven for boiling potato cubes and check with help of a fork.
- Never add flour to hot potatoes. It will turn sticky and gummy
- Also, use refrigerated boiled potatoes.
- To increase crispiness, instead of boiling deep-fry or roast pieces of potatoes in the oven. Then shred into smaller chunks and combine with flour/ starch.
- You can eliminate refined flour and add only cornstarch (2 tbsp) while mixing for gluten free tots.
Nutrition
Calories: 160kcal