Sweet Potater Tots
This was part of the ‘Cajun Birthday Lunch’
____________________________________
When I made plain old Tater Tots, I didn’t think they could get any better. But this is it. THIS. IS. IT! These came out so good, I made them for the Cajun lunch and they were WIPED OUT – totally gone by the end of the party. I will admit, I used my fryer this time and they came out extra crispy and delicious!
ingredients:
2 sweet potatoes
2 russet potatoes
1/3 cup milk
2 Tablespoons butter
1/4 cup sour cream
kosher salt
pepper
1-1/2 cups flour
kosher salt
pepper
paprika
3 eggs
2 Tablespoons milk
1-1/2 cups panko
oil
Creole seasoning (recipe here)
Set a pot of water to start boiling. Peel and wash the potatoes. Cut them into cubes and put them in the heating pot of water. Once it starts to boil, let them cook for 12-15 minutes until soft.
Drain the potatoes and transfer to the bowl of an electric mixer. Add the milk, butter and sour cream to the potatoes. Mix until just combined. Don’t go overboard or you will just get a gummy mess.
Start to heat up your oil in the fryer. If you don’t have a fryer, start up your skillet on the stove.
If the mixture is a little soft, place it in the fridge for about 30 minutes. Then you should be able to start forming them into tots. Using a small scoop make a small sized ball of potato and form it into a tater tot (i.e. marshmallow-ish but smaller) shape, set aside.
Once your tots are formed you can now set up your frying line. In one dish put the flour, salt, pepper and paprika. Stir to combine. The second dish whisk the eggs with the milk. The third dish set up the panko.
Dredge it in the flour first, making sure you tap off all the excess. This is the KEY to making any kind of fry coating stick. (That’s what O.G. told me was her secret anyway).
Then dip it into the egg mixture, again not too heavy on the egg. Then finally the panko.
Set the little Tots into their oil bath. I found that 8 minutes or so gives you a nice crispy texture, which made a world of difference.
Once browned let them drain and cool on a wire rack. While they are cooling I just sprinkle them with a touch of Creole seasoning, this is optional, it just adds a nice kick if you like.
These are so good. Crispy outside, with a nice creamy center. By using half potato and half sweet potato it gave these tots the perfect combination and texture.
These are fairly quick to make, you can even do the mash and form the tots the day before you serve them. Just keep them in the fridge and do the dredging when you are ready to eat!
Looks so ono!
great idea. looks delicious!