My son asked me the other day to make him tater tots. I wasn't sure that you could even make tater tots at home. I googled and mashed two recipes together and came up with one great tasting tater tot. It takes some doing, but they are worth it. If you want a less zesty tater tot follow the black measurements. If you want a zesty tater tot with a little heat, follow the black measurements but when there are red measurement then use them instead.
4 pounds peeled potatoes, cubed
1 tsp sugar
1-1/2 Tbsp salt
1/2 - 1 tsp black pepper
1 tsp cayenne pepper
1/2 - 1 tsp paprika, (smoked if you want it zesty)
1/2 - 1 tsp garlic powder
1/2 - 1 tsp onion powder
1/2 cup gluten free flour
Preheat your deep fryer or enough oil in a heavy bottomed pan to come halfway up the sides of the pot, to 375˚F.
Peel your potatoes and then slice and dice the potatoes into small cubes.
*I like to use my french fry cutter to make short work of cubing.
In a high power blender, place about 6 cups of cubed potatoes and fill with water to the 8 cup mark. If you have a smaller blender fill in smaller batches and make sure there is enough water to cover the potatoes.
Blend on medium speed. On my Vitamix I use speed 5.
This will chop the potatoes down to potato chips.
Drain the potatoes and rinse.
Then place potatoes in a bowl and fill with water. Let sit for at least 30 minutes, but the longer the better, up to overnight. This is to remove the excess potato starch that can make them gummy.
Now this is a slightly time consuming task, but you need to towel dry the potatoes. Remove as much of the liquid as you possibly can. Too much liquid will cause them to not hold together when frying. I spent some time using paper towels and drying the potatoes. Even still I ended up with a little liquid. Just remember the drier the better.
Add the all the dry ingredients to the dry potatoes and mix together well. Shape into tater tots.
Fry for about 4-5 minutes.
Remove from fryer and place on a paper towel lined plate.
Get ready to enjoy awesome tater tots!