Look out four-year-olds. We may be grown ups, but we love tater tots, too. So, we promise not to steal them off of your plate anymore, especially since we can easily make them from scratch with this tater tot recipe.
No matter how kid-oriented a food is, when we make it ourselves, we somehow override the age discrimination. Or, maybe, we just avoid the sneers and giggles that would accompany trying to eat these foods in public. Example: The tater tot. Oh, it’s so much more than a French fry. And the truth is, for most of us, it reminds us of our youth, too. That’s not a bad thing at all, and neither is the occasional tot.
This recipe is fairly simple, although slightly more complicated than making fries. But it’s worth it! And vegan, to boot.
Safflower oil, enough for frying
4 large russet potatoes, peeled
1 tablespoon ground flax seeds mixed with 3 tablespoons water
½ cup all-purpose flour
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon salt
Ground pepper to taste
In a large cast iron skillet, pour in oil to about halfway up. Heat to at least 375 degrees Fahrenheit (this will take about 10 minutes over medium-high heat).
Grate the potatoes and drain off the excess liquid (press through a fine sieve or cheesecloth).
Mix in spices and egg replacement mixture. Stir in flour and mix well. Form the potato mixture into small balls (or cylinders if you’re a stickler for accuracy) and drop in the oil. It should take about 4-5 minutes to cook through. If they’re browning quicker, turn the heat down.
Once cooked, remove from oil and place on a tray lined with paper towels to remove the excess oil. Season with more salt and pepper.
Serve with ketchup or sauce of your choice. Sharing with children, totally optional.
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