Who doesn’t love some tater tots to go with a delicious fried seafood dish? In this Homemade Tater Tots Recipe article we have a quick and easy way to get one of your favorite side dishes on the table for your family to enjoy. Also check out the video included near the links at the bottom. Try pairing this with the #4 choice, Pan Fried Tilapia, in our article 5 Easy Seafood Dish Recipes. Make sure to keep checking back for great seafood dishes and what to pair them with.
Homemade Tater Tots Recipe-Big Daddy’s Seafood Market
Makes: 4 to 6 servings
What You Will Need:
Three pounds of rinsed and peeled russet potatoes (cut into 1? pieces)
One and three-quarters Tbsp of powdered gelatin
Four Tbsp of flour
Half tsp of ground coriander
Salt to taste
Peanut or canola oil (to fry with)
Four cups of water
What To Do:
First, put your oven rack in the center of your oven and heat your oven to 250º F. Then place your potatoes and four cups water into a food processor; pulse it until the potatoes are cut into roughly one-eighth inch pieces. Drain your potatoes and rinse. Make sure to shake the strainer to get out as much water as you can. Put the potatoes in a tea towel (make sure to chop any potato pieces that are too large), cover the potatoes with another towel. Then roll up the towels tightly to rid any remaining moisture.
Secondly, arrange your potatoes to where they are spaced out evenly on two rimmed baking sheets. Then, sprinkle the gelatin evenly over all the potatoes. Bake them (rotating the baking sheets once) until the gelatin melts. This should take about five minutes. Put your potatoes in a large bowl, making sure to use a rubber spatula, mix them well to distribute the gelatin. Now mix in the flour and coriander. Season lightly with salt. Get a large piece of plastic wrap and put it on a work surface that is slightly wet (water helps keep the plastic in place) with the short end facing you. Then put a quarter of the potato mix on the plastic wrap about six inches from you, and shape it into a log about twelve inches long and an inch thick. Lift the end of the plastic wrap closest to you and bring it over the log, use a ruler to compress the roll as you wrap the log. Now roll up the potato log and set it aside. Repeat with the rest of the mixture; transfer logs to your freezer until they are firm but not frozen.
Thirdly, pour your oil into a five quart dutch oven to where it is about two inches in depth. Heat it over a med-high heat until a deep-fry thermometer reads 275º F. Next, slice through the plastic to get one inch by three-quarter inch tater tots. Toss the plastic wrap. Working in batches, you will need to add the tater tots to the oil and cook them, turning occasionally, until they are light brown. This should take about three minutes. Then, using a slotted spoon, transfer your potatoes to a rack that you set inside a baking sheet and let chill in the freezer for about twenty minutes.
Lastly, up the oil temperature to 350º F. Working in batches again, add your potatoes and cook, turning occasionally again, until they are browned and crisp. this should take about two minutes. Transfer them to paper towels to drain the oil and season them with salt. Serve hot and enjoy!