I am a little in shock right now. I did something crazy. And it involved deep frying.
My terrible weakness for over feeding people left me with a about a gallon of leftover mashed potatoes from Thanksgiving.
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?
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!
I personally made The lovely Ree Drumond’s Mashed Potatoes on Thanksgiving. (OMG by the way.) But whatever type of mashed potatoes are your favorite- whip em up.
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. These were unbelievably good, and as I write this I have a sick tummy ache from eating way too much….
Homemade Tater Tots, makes 4 dozen
-3 cups mashed potatoes, chilled
-2 eggs, beaten
-½ cup flour
-3 cups panko bread crumbs
-4 cups vegetable oil
1) In a medium bowl mix together the cold mashed potatoes and the beaten eggs.
2) Mix the flour in. season with a little salt.
3) Drop by the spoonful into a bowl of panko crumbs.
4) Gently press the panko into the soft potato “tots.”
5) Place them on a sheet pan covered in a sheet of wax paper.
6) Heat a small pot of oil to between 350-375 degrees.
7) Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
8) Pull the tater tots from the hot oil with a strainer and gently place on a paper towel to drain.
9) Sprinkle lightly with Kosher salt.
10) Serve hot with ketchup and enjoy!