| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 24 tots |
Ingredients
- 1 bunch dill, roughly chopped
- 1/4 cup kosher salt
- 1 large sweet potato
- Kosher salt
- 1/3 cup flour
- 1/4 teaspoon freshly ground black pepper
- 2 cups safflower oil
Instructions
- For the dust: Place a rack in the middle of the oven and preheat the oven to 250 degrees F. Pulse the dill and salt together in a food processor until the dill is finely ground and combined with the salt. Spread the dust in an even layer on a sheet pan and bake until dry, about 30 minutes.
- For the tots: Place the potato in a medium pot of cold, salted water and bring it to a boil over medium-high heat until a knife inserts easily into the potato but the interior is still firm, 5 minutes. Transfer the potato into a colander and let cool slightly. Peel and coarsely chop the potato. Then process the potato in a food processor to very small chunks, 10 to 15 pulses. In a large bowl combine the flour, 1 teaspoon salt and the pepper. Add to the processed potatoes, mixing well with a spoon or spatula to distribute the flour mixture evenly through the potatoes. Form spoonfuls of the mixture into 2-inch logs.
- Line a baking sheet with paper towels. Heat the oil in a medium saucepan over medium-high heat to 350 degrees F. Fry the tots in small batches until they are golden brown and crispy, 2 minutes per side. Remove the tots from the oil with a slotted spoon and transfer to the baking sheet. Sprinkle the still warm tots with the dill dust. Continue frying and dusting the remaining tots.
Nutrition Facts
| Calories | 51 calorie |
| Total Fat | 4.5 grams |
| Saturated Fat | 0 grams |
| Sodium | 123 milligrams |
| Carbohydrates | 2 grams |
| Protein | 0 grams |
| Sugar | 0 grams |
Reviews
I used sweet potato tots and I used an onion and chive dip. Perfect pairing. The dip was made with sour cream. The warm tots & cool dip made a perfect pairing.
I gave this a 3 star because I didn’t love it, it was just ok to me. I cheated and used sea salt & dried dill, I’m personally not a huge fan of dill so I only used a little, I tasted the 1st tot with the salt & then the 2nd one without salt & preferred them without the dill dust. My 5 year old niece loved them though. They were crunchy on the outside and chewy in the center.