Everyone enjoys this quick and simple dish.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 48 tots |
Ingredients
- 2 ½ pounds russet potatoes, peeled
- 3 ounces grated Cheddar cheese
- 3 ounces grated Fontina cheese
- 1 ½ teaspoons seasoned salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 4 large eggs
- 2 cups panko bread crumbs
- 2 cups vegetable oil for frying, or as needed
- salt to taste
Instructions
- Bring a large pot of water to a boil. Add whole potatoes; boil until just soft but not mushy, 15 to 20 minutes. Drain.
- Shred potatoes in a food processor. Transfer to a large bowl and allow to cool.
- Mix Cheddar cheese, Fontina cheese, seasoned salt, garlic powder, and pepper into potatoes until well combined. Shape 2-tablespoon portions of potato mixture into thick, disk shapes.
- Heat 2 inches oil in a heavy skillet to 350 degrees F (175 degrees C).
- While the oil is heating, pour flour into a bowl. Whisk eggs together in a separate bowl. Pour panko into a third bowl. Roll each potato disk in flour, coat with egg, then roll in panko to coat.
- Fry tots in batches until crispy and golden, about 4 minutes. Cool on a paper towel-lined tray, about 5 minutes. Season with salt.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
These would’ve been a 5 if they weren’t a little time consuming. I won’t use a food processor so hubby made them. We deep fried instead of frying to save on mess. We were going to freeze left overs since it says they freeze well, but they were to good to get them into the freezer. He’ll take to work IF there are leftovers after dinner tonight. It doesn’t say how to warm up if they would’ve, but probably would’ve tried to microwave them. I would like him to try using 2 oz of cheddar cheese next time though. The fontina cheese makes them creamy tasting. Since we were short on fontina while he was at the store getting more, I had to watched the potatoes. I shut them off & drained but I think they might’ve cooked to long from residual heat which is our mistake. Will make again when we’re sure we have enough fontina cheese in the house.
They turned out great!