Crispy Potato Tots

From Cook's Country | October/November 2011

Why this recipe works:

We recently found that our nostalgia for frozen tots, like many kid-friendly foods, outshone the reality. Determined to right this wrong, we hit the kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior. Many recipes simply mix coarsely ground potato with… read more

We recently found that our nostalgia for frozen tots, like many kid-friendly foods, outshone the reality. Determined to right this wrong, we hit the kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior. Many recipes simply mix coarsely ground potato with flour and egg, but these tots fried up into raw, dense nuggets. Parcooking the chopped potato in the microwave was a step in the right direction, but the tots were still too heavy. Reducing the flour and omitting the egg helped, but the tots were still not light and fluffy. To minimize the gluey texture of potato starch, we tried processing the potatoes with water. Perfection. This step rinsed off the excess starch, and a small amount of salt in the mixture kept the interior downy white.

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Makes 4 dozen

If your food processor has a capacity of less than 11 cups, you’ll need to process the potatoes in two batches. If any large pieces of potato remain after processing, chop them coarsely by hand. To make handling the uncooked tots easier, use a wet knife blade and wet hands.

Ingredients

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