I decided to make a batch of tater tots, and wanted to punch them up a bit, so I started with my base recipe (a couple of pounds of peeled, parboiled and grated Russets, a couple of tablespoons of AP flour, and S&P) and added some parmesan before forming tots. I shaped them as per usual (cylindrical nuggets about the size of a wine cork) and dropped them into some hot oil. At first, things looked great, but as they sizzled away, I noticed that they weren't holding together. No matter how much I tried to coax them back into their little tot shapes, they would spread out and turn into lacy blobs. It seems that the added cheese was keeping them from retaining their tot-y shape. The amorphous potato blobs I managed to retrieve from the oil were quite crispy, cheesy, and tasty, but were definitely not tot-like. I decided to reimagine the remaining uncooked grated potato/cheese mixture into potato pancakes. They were delicious, but did not satisfy my tot craving.
Live and learn.
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by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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