Ingredients
- 8 med. Waxy potatoes, cooked and peeled*
- 4 rounded tbsp. flour
- Dash pepper
- 1 tsp. salt
- Canola oil
Preparation
Step 1
Finely shred the potatoes or use ricer while potatoes are hot. Stir in flour, salt, and pepper. (Avoid mashing them as they take on a doughy/starchy texture).
Heat 1/4" oil in heavy pan. Form into small balls ( a cookie dough scoop works great for this!!) and drop into oil. Fry till slightly golden.
Drain on paper towels, Cool then freeze.
To Reheat quickly:
Bake in single layer on baking sheet at 400F till crispy
Optional Flavor Add-ins/ Variations:
1 Tbs Fresh Chopped Chives
or
1 Tbs. Chipotle Pepper
or
1 finely chopped jalapeno (seeds removed)
Finely shred the potatoes or use ricer while potatoes are hot. Stir in flour, salt, and pepper. (Avoid mashing them as they take on a doughy/starchy texture).
Heat 1/4" oil in heavy pan. Form into small balls ( a cookie dough scoop works great for this!!) and drop into oil. Fry till slightly golden.
Drain on paper towels, Cool then freeze.
To Reheat quickly:
Bake in single layer on baking sheet at 400F till crispy
*Waxy potatoes - Round White, Round Red, Yellow Potato, Red skin Potato and Salad Potatoes, Waxy potatoes are high in moisture, high in natural sugars, but very low in starch and have a very thin skin.
For recipes requiring shredded potatoes such as this homemade tater tot recipe or homemade hashbrowns, you'll want to use a Low starch, thin skinned, "waxy" potato; otherwise it will turn a nasty gray color during cooking.