Cheese-Stuffed Tater Tots
Ingredients
- 2 large eggs, lightly beaten
- 2 tablespoons all purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 (30-ounce)package frozen shredded hash brown potatoes, thawed
- 4 ounces heddar or gouda cheese, cut into 32 cubes
- 1 quart peanut oil
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Instructions
- Gather all ingredients.
- Combine eggs, flour, salt, pepper, paprika, and garlic powder in a large bowl.
- Place half of the hash browns in a food processor. Pulse briefly once or twice until most of the shreds are about 1/2-inch long. It’s fine if some of the shreds stay long.
- Add hash browns to the bowl with egg mixture. Repeat with remaining hash browns. Toss to coat.
- Divide hash brown mixture in thirty-two 1 1/2-tablespoon portions (a #40 scoop is great for this).
- Working over the sink, place a portion of the mixture in the palm of your hand. Place a cheese cube in the center.
- Close your hand to press the hash browns mixture around the cheese, pressing and shaping to form a short cylinder, squeezing out excess liquid as you go.
- Place shaped tots on a parchment lined baking sheet.When all tots are shaped, freeze until they hold their shape, 30 minutes.
- Heat oil in a large heavy saucepan over medium heat to 375 degrees F (190 degrees C). Fry 4 to 6 tots at a time until golden brown, 3 to 4 minutes per batch. Drain on paper towels. Keep fried tots warm in a 200 degree F (95 degrees C) oven while frying the rest.
Source
Original recipe: View Original