Tater Tots
Cuisine: American
  • Tots
  • 1 lb russet potatoes
  • ½ cup flour
  • ¼ cup Pecorino Romano cheese
  • ½ tsp garlic salt
  • ¼ tsp kosher salt
  • 1 egg, beaten
  • Coating
  • 1 egg, whisked with 1 tbsp water for egg wash
  • 2 cups panko
  1. Preheat oven to 400 degrees.
  2. Scrub potatoes, then puncture with one or two tines on all sides with a fork. Wrap in foil and bake for 45 min to an hour until on the tender side. They should retain some firmness.
  3. Unwrap the potatoes and allow to cool, then peel the skins off by hand.
  4. Grate the potatoes into short and chunky strips using a box grater. Mix with flour, cheese, garlic salt, salt, and egg in a bowl, using your hands.
  5. Put the egg wash in a bowl and the panko in another bowl. Roll a small ball of potato with your hands and form into the cylinder tot shape. Dip in egg, then in panko. Repeat. Place on a baking sheet and freeze for an hour.
  6. Heat 2 inches of vegetable oil to 350 degrees. Cook in batches, until golden brown then place on a paper towel on a baking sheet. Sprinkle with salt.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/book-review-classic-snacks-made-from-scratch-and-tater-tot-recipe/