Homemade Tater Tot Croquettes Recipes

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

Steps:

• Combine thawed hash browns, flour, salt, pepper, and eggs in a bowl.
• Take a piece of cheese and wrap a palmful of the mixture around it, shaping it into a tot (you may have to squeeze out some excess moisture to make it nice and tight).
• Fill a large, deep skillet halfway with oil and heat over medium. When the oil is hot, drop in some tots, turning them along the way until they're crispy and golden brown. Let cool a bit.
• Enjoy!

Steps:

• In a medium bowl mix together the cold mashed potatoes and the beaten eggs.
• Mix the flour inches Season with a little salt.
• Place the bread crumbs in a shallow bowl. Drop the potato mixture by the spoonful into the bowl of panko crumbs.
• Gently press the panko into the soft potato "tots.".
• Place them on a sheet pan covered with a sheet of wax paper.
• Heat a small pot of oil to between 350-375 degrees F.
• Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
• Pull the tater tots from the hot oil with a strainer and gently place them on a paper towel to drain.
• Sprinkle lightly with Kosher salt.
• Serve hot with ketchup and enjoy!

Steps:

• Scrub potatoes and cut into large chunks. Place in a medium pot covered with cold water and bring to a boil. Parboil potatoes until tender, drain them and let them cool slightly. Grate potatoes in a food processor, then squeeze out excess liquid.
• Place potatoes in a large bowl and use a light hand to mix with cornstarch, salt, pepper and garlic powder.
• Heat oven to 400 degrees. Meanwhile, add canola oil to a depth of 1/2 inch in a heavy-bottomed skillet set over medium heat.
• When oil is hot, form thumb-size balls of the potato mixture and fry until golden, about 15 seconds per side.
• Drain on paper towels, and let tots cool. Place in a single layer on a baking sheet, transfer to oven and bake until crisp, about 10 to 20 minutes, turning once.

Steps:

• In a large size sauce pan or Dutch oven, place peeled potatoes with water and bring to a rapid boil un-covered, cook the potatoes until slightly fork tender, but still firm in the center, (about 15 to 20 minutes).
• Let potatoes cool completely, then grate them using a cheese grater or food mill, you can also smash them with a fork for a more lumpy texture.
• Add the flour, egg, salt and pepper and mix by gently folding until completely combined.
• Form into small 1 inch balls, and then shape them into a small size barrel shapes, (pictured).
• Place them in the freezer for about 1 hour to let them cool completely and firm up.
• Heat the oil in a large size skillet, Dutch oven or fryer to 350 degrees F. and then fry the cooled tots until golden brown on all sides, (about 2 to 3 minutes). Drain excess oil on paper towels.
• You can freeze the tots after frying. (If you are planning on freezing for a later time, don't fry tots completely golden brown, you can brown them to perfection later in the oven). Place into a freezer zip-lock bag and freeze for up to 3 months.
• Remove from the freezer when you need them and bake on a greased cookie sheet in a 400 degree F. oven for 12 to 15 minutes or until golden brown and crispy.
• Makes about 6 dozen 1 1/2 inch tots.