Maine news, sports, weather from Portland Press Herald / Maine Sunday Telegram, Portland, Maine

November 7, 2012

Tater tots still have plenty of plate appeal

It's been nearly 60 years since Tater Tots first appeared in the frozen-food section. Americans are still scarfing them down by the billions.

By Bill Daley, McClatchy Newspapers

(Continued from page 1)

2 pounds russet potatoes (5-6 medium potatoes), cut into chunks

1 medium sweet potato or yam (1/4 pound), cut into chunks

2 cups cold water

21/2 teaspoons kosher salt

2 teaspoons each: corn flour, ground millet flour

Pinch cayenne pepper

Freshly ground black pepper

Safflower or peanut oil, for frying

1. Place the potatoes in a food processor. Pulse 5 or 6 times until coarsely ground.

2. Combine the cold water and 2 teaspoons salt in a large bowl. Add potatoes; stir to coat. Drain well through a fine sieve, pushing out as much water as you can.

3. Transfer the potatoes to a microwave-safe bowl; microwave, 4 minutes. Stir; microwave, 4 minutes. Stir in the corn flour, millet flour, cayenne and remaining ½ teaspoon salt.

4. Line a 9-inch square pan with parchment; pour in the potato mixture. Spread it evenly; cool to room temperature. Chill in the freezer until frozen, at least 20 minutes. Cut into 1- by 11/2-inch tots.

5. Heat at least 2 inches of oil in a deep saucepan or skillet to 370 degrees. Fry the tots in batches, being sure not to crowd the pan, until tots are golden brown, 1 to 2 minutes. Remove the tots with a slotted spoon; place them on a parchment-lined baking sheet. Season to taste with salt and black pepper. Repeat with the remaining tots. Serve immediately.

 

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