![]() But if I had to use a box shredder, I might shred myself soon afterwards! I think maybe my method of shredding was to blame. They are delicious, but I’m probably going to buy my tots, especially for grandchildren. I ended up making lots and lots of potato strings, but at one point, they seemed to stick together and I think it was because I floured the outsides, and because I didn’t put more than 4 (!) at a time into the pot. I had a hard time shaping them because they did not like to stick together. I made sure the oil was at 360 degrees before I dropped the tots in. I feel that the video is not the best because deep fat frying in hot oil is a safety issue if there is spattering. I used Canola oil in a deep pot, 2/3 of the bottle or about 2 inches at the bottom of the pot. Then tripled the flour and spices because of the 5 lbs. After they were cool, I drained and dried them with tea towels and paper towels. I realized at that point that they were supposed to be cool, so I put the shredded potatoes into a bowl of cold water and stirred them around. Then I cooled them slightly, then shredded them while pretty hot in my food processor. So I peeled them brought them to a boil and timed them after the boiling point for 4 minutes. But, my tots do not look like regular tots! Here is what I did – I bought a 5 lb bag of Russet potatoes, they were mostly about 1/2 smaller than the ones pictured. I was so excited to try these! They are delicious, everyone raved. And if you don’t manage to eat these all in a single serving, you can freeze them for next time! That’s it.įrom there, you can add in your desired seasonings, form them into tots, and throw them into some hot oil to let these babies get amazingly crisp and golden brown.Īll that’s left to do is serve these with some ketchup and you’re set. Now this recipe here does not require any special equipment like a potato mill or potato masher. All you need is a cheese grater to shred those parboiled potatoes. And boy, it was certainly a life-changing experience.Īfter trying this homemade version, I will never have to walk down the freezer aisle again because nothing ever tops the homemade version, and it’s even more true when it comes to a freezer version. It’s an obsession.īut after seeing an empty freezer sans tots, I finally bit the bullet and tried making it completely form scratch. Sometimes I come back home with ten bags. ![]() It’s because I keep stocking up on those Orelda frozen tots every time they go on sale. I’m not entirely sure why it took me so long to get this done. Homemade tater tots has been on my bucket list for 3 yrs now, and I’m happy to report back that I can finally cross this off. This homemade version is so easy, freezer-friendly and way better than store-bought! Say goodbye to those frozen bags of tater tots. ![]()
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