Recipe courtesy of Tiffani Thiessen
Episode: Day at the Fair
Print
Total:
1 hr
Active:
50 min
Yield:
about 3 dozen tater tots
Level:
Intermediate
Total:
1 hr
Active:
50 min
Yield:
about 3 dozen tater tots
Level:
Intermediate

Ingredients

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1/4 medium onion, finely diced
  • 2 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper
  • Oil, preferably peanut or grapeseed, for frying

Directions

Watch how to make this recipe.

Special equipment: a deep-frying thermometer

Bring a medium pot of water to a boil and add the sweet potatoes. Cook for 5 minutes, drain and rinse with cold water to cool. Dry off any excess water with a kitchen towel.

Put the onions and cooled sweet potatoes in the work bowl of a food processor fitted with the metal chopping blade. Pulse until the sweet potatoes are almost pureed but still a bit grainy. You should have some very small bits of potato visible. Transfer the mixture to a large bowl and stir in the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to combine.

Using your hands, shape the potato mixture into 1- to 1 1/2-inch-long cylinders, packing them very tightly.

Heat about 2 inches of oil in a deep heavy skillet over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a large plate or baking sheet with paper towels.

Working in batches, add the tater tots to the shimmering hot oil and cook until golden brown, 3 to 5 minutes, turning with tongs or a slotted spoon to ensure even browning and being careful not to overcrowd the pan. With a slotted spoon or skimmer, remove the browned tots to the towel-lined plate to drain. Serve warm.

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