Oil-free tater tots are ready in just 15 minutes.Toss them once half-way cooking at 7.5 minutes of cooking.Set the temperature at 400 F for 15 minutes and air-fry.Place the frozen tots inside the basket.Grease the air-fryer basket with a tsp of olive oil.
Place on paper napkin to soak excess oil.Remove from oil once these are golden and crisp.Make sure tots are equally getting cooked from all sides by turning tots once or twice.If oil is too hot then reduce it to medium flame.When oil is hot enough drop tots into it.Make small cylindrical tots from mixture.Take out small portion and press it lightly giving a cylinder shape.Add flour, salt, chilli flakes and herbs to the potatoes.Next grate potatoes using a cheese grater.Keep in refrigerator for some 10 minutes to cool completely.Allow it to cool completely before mixing other ingredients.Boil for 8 - 10 minutes or till its par-boiled.Peel off potatoes and put in dutch oven or large pot.
For an even crispier texture, add 1-2 more minutes of cooking time. To achieve extra crispy tots, cook the tater tots at 400 degrees Fahrenheit for 12 minutes, making sure to toss them every 4 minutes. How do you make frozen tater tots crunchy? While the fried variation offers the most tantalizing flavor, those seeking a healthier alternative can opt for baking them instead. These delectable treats are made with a generous filling of shredded potatoes, cheese, and a blend of spices before being cooked to a delightful crispy perfection. Interestingly, I have noticed that frozen hash browns tend to become even crispier compared to the ones made from fresh potatoes. Flip them over and continue cooking until the other side becomes crispy as well and the potatoes are fully cooked. Cook them until the bottom turns dark brown and reaches a crispy texture. How do I get my frozen hash browns crispy?Īchieving crispy hash browns is all about avoiding excessive stacking in the pan.
While hash browns consist of grated potatoes fried in oil, tater tots are formed into ball shapes before being deep-fried. In reality, tater tots and hash browns are two different iterations of the potato dish. Homemade tater tots using frozen hash browns Veggie Recipes Healthy, Notes: 46 Best Homemade Tater Tots ideas, See more ideas about homemade tater tots, tater tot, cooking recipes.
Serve immediately with chopped parsley and ketchup. Repeat with remaining tater tots until they are all fried. Remove them from the oil and allow them to drain on a paper towel lined baking sheet. Fry 6 to 7 tater tots at a time, flipping them when one side gets browned, about 2 minutes per side. Heat the oil to 375 F in a large heavy duty Dutch oven or other heavy bottomed pan. Flatten the ends with your thumb and forefinger to create the tater tot shape. Form tater tots by creating about 1-inch long cylinders. Add in the grated onion, garlic, and thawed potatoes and mix until the spices are evenly distributed. In a large bowl, mix together the Parmesan cheese, flour, oregano, parsley, salt, and pepper. This will make it easier for them to form into the tater tot shape. Chop the hash browns even more so the shreds are no bigger than a 1/2 inch. Completely thaw the frozen hash browns and squeeze them with paper towels or cheesecloth to remove any extra water. season with a little salt.ģ) Drop by the spoonful into a bowl of panko crumbs.Ĥ) Gently press the panko into the soft potato “tots.”ĥ) Place them on a sheet pan covered in a sheet of wax paper.Ħ) Heat a small pot of oil to between 350-375 degrees.ħ) Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.Ĩ) Pull the tater tots from the hot oil with a strainer and gently place on a paper towel to drain. These were unbelievably good, and as I write this I have a sick tummy ache from eating way too much….ġ) In a medium bowl mix together the cold mashed potatoes and the beaten eggs.Ģ) Mix the flour in. You add some eggs and flour to bind the potatoes and then they are rolled in crispy breadcrumbs before being deep fried to a golden brown. (OMG by the way.) But whatever type of mashed potatoes are your favorite- whip em up. I personally made The lovely Ree Drumond’s Mashed Potatoes on Thanksgiving. While I made a big plate of these to eat by themselves in the middle of the day, these would be delicious in the summer with burgers or served with a hot slice of meatloaf on a cozy night! When I thought about the many, many possibilities for leftover mashed potatoes, I couldn’t help but think about little fried nuggets of creamy goodness, because who doesn’t think about deep frying soft starch? Right? My terrible weakness for over feeding people left me with a about a gallon of leftover mashed potatoes from Thanksgiving.
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