I’m not feeling very chatty today, so let me get straight to the recipe. This is one I found from the Rachael Ray Magazine (whose subscription goes on sale pretty regularly at Amazon.com, so check it out if you’re interested), and it’s a nice, simple one that is yummy, frugal, and easy. It’s also really easy to convert to a Gluten Free Recipe, which is what I did.
Homemade Tots (Adapted from Rachael Ray Magazine):
- 3 medium/large potatoes, peeled and cubed
- 1 Tbsp onion powder
- 1 egg
- 1/4 cup gluten free flour (any all-purpose flour blend you use will do)
- 1 tsp dried rosemary
- Kosher salt, pepper
- Oil, for frying (I used olive oil)
Cook the potatoes in a large pot of salted water. Boil until tender. Drain well and pass them through a ricer into a large bowl. (Or you can boil the potatoes whole until tender, and then peel and grate, like I did because I didn’t read the instructions). Add the onion, flour, egg, and rosemary; season with pepper and mix well.
Scoop up little balls of the mixture (think melon baller size) roll into smooth little balls. Heat the oil to 350 degrees (or until it’s, you know, hot). Fry the tots in small batches until golden and crip, about 4 minutes. Drain on paper towels, and sprinkle with salt to taste.
P.S. I like to season my foods with salt at the end, rather than before cooking. It gives me the flavor, and I don’t have to add as much to get that flavor when I do it at the end…just so you know! You can add the salt prior to cooking if you prefer.
P.P.S. You could also fry these up into big potato patties, if you would like. I did it both ways, and liked them both ways. The bigger the patty, the less oil you’re going to have in each serving…last thought, I promise!:-)