Las clásicas tater tots (también conocidas como "potato gem" en Australia) son otro sabroso invento estadounidense. Son bastante fáciles de preparar, así que si te animas a prepararlas desde cero, aquí tienes una receta estupenda.
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.
