Homemade Tater Tots Recipe - Food.com (2024)

FAQs

How do I get the crispiest tater tots? ›

A slightly longer cook time makes the most delicious difference in both the taste and texture of tater tots. A longer cook time will cause the tots to shrink and dry out a little, which makes them even crispier all around on the outside with a potato-y center that's more dense and creamy.

Well, here's the thing. We know that what keeps the Tater Tots stuck together is a combination of two pretty sticky things: moist starches and proteins.

Avoid stirring too much when frying. Try frying raw potatoes in enough oil (I usually pour ~0.3 cm of oil for a full pan of potatoes) on medium-high or high heat WITHOUT the lid and WITHOUT salt/pepper. Stir them not often (but don't let them burn, indeed) till they are crispy enough on all sides.

You want them crispy, tater tots need to be cooked at a high temperature for this to happen. 375-400F is great, I find 375F the sweet spot to get them crispy but to also cook the inside before the outside burns.

Tater tots are grated potatoes formed into small cylinders and deep-fried, often served as a side dish. The name "tater tot" is a registered trademark of the American frozen food company Ore-Ida, but is often used as a generic term. "Tater" is short for potato.

I like to hang the basket with the food in it over the oil as the oil is heating. Then I give the basket a shake before it gets immersed. Wait a few seconds after you put the items in the oil and take a metal spoon and separate any that are stuck together. It's important to do this early in the frying process.

Potatoes, Vegetable Oil (Contains One Or More Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower, Corn). Contains 2% or less of Dextrose, Natural Flavor, Salt, Sodium Acid Pyrophosphate Added To Maintain Color.

Salt: Omit if the tots have salt added already. You can always salt them when they come out of the oven if needed. Preheat the pan. Placing the frozen tots on a hot pan helps the exterior to begin crisping faster.

All-Purpose Flour.

Helps bind the potatoes, so the tater tots hold their shape and don't fall apart after baking.

"(They) are dark spots or dark coloring from bruising, changes in sugars during storage or vascular discoloration," he said. Bruising can happen because of the way a potato has been handled or stored. Potatoes can also convert their starches into sugars, which results in more browning during frying.

Why do tater tots taste different than fries? ›

You might think tater tots would taste like fries, but fries are just chunks of potatoes that are fried. Tots are potatoes chopped up into tiny bits, then mixed with seasonings and binder (corn flour, I think), so they taste slightly different, as well as having a different consistency.…

The oil's temperature should be about 180°C (350°F). Once hot, carefully place a few tater tots in the oil without overcrowding the pan. Fry until they're golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking.

But, your tater tot hamburger casserole shouldn't be watery or soupy! To ensure this doesn't happen, drain off any grease from the ground beef after you brown it. And be sure to drain the canned vegetables before combing them with the other ingredients.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Lower potato nuggets carefully into the hot oil in batches, about 5 to 10 at a time. Fry until golden brown and crispy, about 3 to 4 minutes.

While they are delicious when baked, there's something truly special about the indulgent crunch of a deep-fried tater tot. If you're ready to take your tater tot game to the next level, here's a simple guide on how to deep fry tater tots to perfection.

The crispy, craveable potato nuggets have a deep-fried crust and lightly salted flavor that makes them downright irresistible. Nobody does tots like Sonic.