This recipe is still a work in progress. The flavor is pretty spot on, but the texture is a little too mashed-potato-y. I thought using a pastry cutter would keep some chunks intact, but they still have a mashed potato quality. Next time I'll try shredding raw potatoes.
Ingredients
- 2 russet potatoes, peeled and chopped
- 2 tbsp all-purpose flour
- 1 tsp kosher salt
- canola oil for frying
Directions
Place potatoes in a pot of water and bring to a boil. Boil for 10 minutes or until halfway cooked. Drain.
Combine the potatoes, flour, and salt in a bowl. Use a pastry cutter to break down the potatoes and incorporate the flour and salt.
Heat 1" oil over medium heat in a narrow but deep pot.
Meanwhile, use your hands to shape tablespoons of potato mixture into tots.
Fry the tots in batches, turning them to ensure they become evenly golden brown (about 5 minutes).
Set aside on a paper towel to drain and cool slightly.
Serve warm.
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Comments
Whut. Why didn't I think of this before! !? Let us know the final recipe!