Inspired by a recent viewing of Napoleon Dynamite, I had a hankering for some tots. Never a big fan, I can easily recount when and where I have had them in my lifetime: my high school cafeteria (where the only two edible items were the chocolate chip cookies and tater tots) and then a few years ago I enjoyed them immensely at a place called Psycho Suzies - an old A&W turned tiki bar in Minneapolis. That's it. However, not content to satisfy my craving with the nationally advertised brand of frozen tots, I decided to see if I had skills enough to make them from scratch. You might be surprised to find, as I was, that there are quite a few DIY tot recipes out there. I chose one as seen on TV from Food Network that seemed simple enough - shredded potatoes, egg, flour, salt combined, formed and deep fried. The only glitch was my mixture was wet and sticky (instead of "dry and workable") and this made for a difficult time when trying to achieve tot shape. Also, I cooked the first batch a little too long - when it rains it pours. Three minutes, not four to five as the recipe stated seemed to be just right. In the end, they were tasty and served with a side of Heinz ketchup, the anticipation worth the wait. When it doesn't say Ore Ida, it's still all righta.
There may have been two Dick's on Bewitched (York and Sargent), but there was only one Larry Tate. Played by David White, Larry was one half of the advertising agency McMann and Tate, although I don't ever recall there being a McMann, and type A boss of Darrin Stephens. TVs original Mad Men, Darrin and Larry were always trying to land a new account by dropping in unannounced with clients when Samantha was up to her twitchy shenanigans. But Larry never caught on no matter what spell was used on him - he took a licking and kept on ticking. Only nosy neighbor Gladys Cravitz wondered "does she, or doesn't she?" One thing was for sure, what happens at the Stephens, stays at the Stephens.
The Recipe:
Canola oil, for frying
4 russet potatoes, peeled
1 1/2 tablespoons salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
1 egg, beaten
1/2 cup all-purpose flour (I needed way more and still had trouble. But, no pain, no gain)
1 teaspoon cayenne pepper (optional)
1 teaspoon smoked paprika (optional)1/2 teaspoon garlic powder (optional)
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve. They're grrreat!
There may have been two Dick's on Bewitched (York and Sargent), but there was only one Larry Tate. Played by David White, Larry was one half of the advertising agency McMann and Tate, although I don't ever recall there being a McMann, and type A boss of Darrin Stephens. TVs original Mad Men, Darrin and Larry were always trying to land a new account by dropping in unannounced with clients when Samantha was up to her twitchy shenanigans. But Larry never caught on no matter what spell was used on him - he took a licking and kept on ticking. Only nosy neighbor Gladys Cravitz wondered "does she, or doesn't she?" One thing was for sure, what happens at the Stephens, stays at the Stephens.
The Recipe:
Canola oil, for frying
4 russet potatoes, peeled
1 1/2 tablespoons salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
1 egg, beaten
1/2 cup all-purpose flour (I needed way more and still had trouble. But, no pain, no gain)
1 teaspoon cayenne pepper (optional)
1 teaspoon smoked paprika (optional)1/2 teaspoon garlic powder (optional)
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve. They're grrreat!
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