Der klassische Tater Tot (in Australien auch als Kartoffel-Gem bekannt) ist eine weitere leckere amerikanische Erfindung. Sie sind ziemlich einfach zuzubereiten. Wenn Sie also Lust haben, Ihren eigenen Tater Tot selbst zuzubereiten, finden Sie hier ein tolles Rezept.
Category
Snack
Servings
4
Prep time
40 minutes
Cook time
10 minutes
The classic tater tot (also known as a potato gem in Australia) is another tasty American invention. They're pretty easy to make, so if you're feeling up to making yours from scratch, here's a great recipe... but I also understand if you want to save yourself the time and just buy them frozen.
Ingredients
- 500g (1.1 pounds) russet potatoes, peeled
- 1 small onion, finely grated (about 60g or 2 oz.)
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- salt and black pepper, to taste
- 1L (approx. 4 cups) peanut oil, for frying
Directions
Boil the peeled potatoes in a large pot of salted water until they are just starting to get tender but are still firm, about 6-7 minutes. Drain the potatoes and let them cool.
- Once the potatoes are cool enough to handle, grate them using the large holes of a box grater into a large mixing bowl.
- Add the finely grated onion to the mixing bowl with the potatoes. Sprinkle the all-purpose flour, garlic powder, onion powder, salt, and pepper over the grated mixture. Gently mix everything together until well combined.
- Take about a tablespoon of the mixture and shape it into a small cylindrical tot shape, pressing the mixture together firmly. Repeat with the remaining mixture, placing the shaped tots on a tray or plate and into the fridge to cool.
- Heat the peanut oil in a deep frying pan or pot over medium-high heat. The oil's temperature should be about 180°C (350°F). Once hot, carefully place a few tater tots in the oil without overcrowding the pan. Fry until they're golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking.
- Remove the tater tots from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Season with a bit more salt while they're still hot.
