Monday, February 17, 2014

Homemade Sweet Potato Tater Tots

2 large sweet potatoes
Sea Salt
1 tsp sea salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne powder
½ cup flour
Vegetable Oil

In a med/large pot cover the potatoes with water by about 2 inches.  Add in about 4 tbsp sea salt.  Bring to a boil and cook for about 20 minutes or until a knife can pierce easily, but still firm.  Remove potatoes and let cool for about 5-10 minutes, then peel and roughly chop.

Add the potatoes in the food processor in batches and pulse about 5-10 times until you get a coarse chop.  Do not puree.  You want texture.  Add the potatoes into a bowl w/the sea salt, pepper, garlic powder, onion powder and cayenne pepper.  Stir in the ½ cup flour to combine.

In a medium saucepan heat the vegetable oil on med / high heat to about 350 degrees.  (I added a dash of garlic oil and a dash of hot pepper oil, or you could smash a garlic clove and place in the oil until browned and then removed).  Using a small cookie scoop or melon baler, scoop about a 1” ball of potato mixture into the oil and cook for about 2 minutes each side or until golden brown.  Remove onto a cooling rack or a tray lined with paper towels.

Dipping sauces are great but these should be so flavorful you won’t need any.  Enjoy.

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