Ingredients
Scale
- 2 lbs Russet potatoes, peeled
- 1 small onion, grated
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- Grate the peeled potatoes. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Mix the grated potatoes with grated onion, flour, garlic powder, paprika, salt, and pepper in a large bowl.
- Shape the mixture into cylindrical or oval tater tots and place them on a parchment-lined baking sheet.
- Heat the vegetable oil to 350°F (175°C) and fry the tater tots in batches for 3-5 minutes until golden brown.
- Remove tater tots with a slotted spoon and drain on paper towels. Sprinkle with salt and serve immediately.
Notes
- Squeeze out as much moisture from the potatoes as possible for crispy results.
- Fry in batches to avoid overcrowding for even cooking.
- Maintain oil at 350°F (175°C) for best frying results.
- Consider baking them at 400°F (200°C) for 20-25 minutes as an alternative method.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 5 tater tots
- Calories: 210 Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg