S
ou
th
er
n Tat
er
Tots
S
er
ves 2 - 4
2 russet potatoes - peeled
1 egg - beaten
1 small onion
¼ cup all-purpose flour
½ teaspoon cayenne pepper
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper - ground
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Assemble the food processor with the small-holed julienne disc.
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Make sure the potatoes fit in the feed tube. Cut one end of each potato to sit
flat against the disc.
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Place potato into the feed tube. Turn the food processor dial to 5; apply light
pressure to the potatoes with the feed tube pusher to shred.
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Repeat with the remaining potato.
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Place shredded potatoes on paper towels and squeeze out all excess liquid.
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Fit the food processor with the S blade. Add the egg and onion to the bowl and
pulse 6 Kmes.
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Add the flour, cayenne, paprika, garlic powder, salt and pepper. With the
processor dial set to 3, process for 1 minute longer.
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Add the shredded potatoes and pulse 3 more Kmes to combine.
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Form the potato mixture into tots.
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Now the tater tots are ready for deep frying or air frying.
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If deep frying, heat oil to 350 degrees. Cook in batches of 8 for 5 minutes,
turning the tots halfway through to evenly brown.
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If air frying, spray air fryer basket and tots with oil. Place 6-8 tots at a Kme in
the basket. Set the air fryer to 400 degrees for 20 minutes. Shake the basket
halfway through to evenly brown the tots.
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