This homemade tater tot recipe is crispy on the outside and light and delicate on the inside. When you make them from scratch you can create endless varieties from cheese and bacon tots to jalapeno tots!
Cut the potatoes in fourths and parboil them in a generous amount of water to cover.
Allow to cool, at least to the point you can handle them.
Grate them on the big holes of your grater.
Gently place them in a bowl.
Add the flour, salt, pepper, and onion and mix gently.
Let stand for about 5 minutes.
Heat the oil up to 355-360F
Use 1 ½ teaspoons potato mixture for each tot.
Shape the potato mixture gently until it is in the shape of a tater tot.
Fry, a few at a time, in the hot oil just until they are golden brown.
Drain on absorbent paper.
Air Fryer
Be sure to chill them first. You can also cook them from frozen.
Spray lightly with olive oil.
Preheat air fryer to 400℉.
Place them in the air fryer basket in a single layer so that the sides don't touch.
Cook for about 10 minutes or until golden, gently turning after about 6 minutes.
Notes
Bake: You can also bake them at 400F. Sweet Potatoes work well, too.Make them gluten free: Substitute gluten free baking mix but you'll also want to add a little egg to help bind it.Storage:Store leftovers in the refrigerator in an airtight container or covered with plastic wrap for up to 4 days. Freeze for 3 to 4 months.Tips:
Grate them gently after you parboil them - you don't want them mushy.
If you are adding other ingredients do so sparingly - 1 tablespoon per cup of potatoes is about right.
You can use flour, cornstarch, or potato starch as a binder but go easy on it.
Use peanut oil unless someone has an allergy - it just fries better.
Make sure your oil is new and not rancid, and definitely don't reuse oil more than once.