Tater tots

The traditional tater tots recipe: an easy and tasty vegetarian appetizer that the whole family like, for young and old.

60
4
21 oz potatoes
4 tbsp flour
4 tbsp butter
1 egg
1 egg yolk
1 cup whole milk
breadcrumbs
extra virgin olive oil
salt
nutmeg


Prepare the bechamel sauce

Melt the butter in a non-stick casserole pot, add the sieved flour, stir, and let cook for 1 minute; add the milk at room temperature. Cook the bechamel sauce, mixing until it reaches the boiling point. Remove it from the heat, salt, and flavor it with the grated nutmeg.

Prepare the potatoes

Boil the potatoes in salted boiling water, sting them with a toothpick to check if they soften before draining them. Peel them when they are hot, then smash them in the potato ricer, collecting the puree in a bowl. Add the potatoes to the bechamel sauce, add the yolk, mix, and let cool.

Shape and fry

With the hands shape the oval tater tots, soak them in the beaten egg, and then in the breadcrumbs. Fry the tater tots in abundant boiling oil, drain them on absorbent paper and serve them warm.

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