Description
These aren’t your average tots! Loaded with cheese, they’re yummy on their own or dipped in your favorite sauce. They freeze well for later use as well!
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 eggs
- 2 cups panko bread crumbs
- vegetable oil for frying
- salt
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.
Prep Time: 25 mins
Cook Time: 24 mins
Total Time: 1 hr 4 mins
Servings: 12