In the spirit of total serendipity, when I picked up the new issue of Cook's Country at tractor supply yesterday, there is a recipe along with a full explanation of the why's and how's of tater tots. Their theory is that having excess starch in the concoction before the frying step leads to gummy TT's and so they do the chopping/processing in a salt water bath that is then drained off. They also recommend a bit of pre-cooking and pre-freezing as a part of the process. The full recipe with the technique is here:
http://www.cookscountry.com/recipes/Crispy-Potato-Tots/32020/
Note that if you double the recipe, you're knocking off a full 5# bag of potatoes, but since they'll freeze well, it's to your advantage to do the double, probably and just have to mess with it once every couple of months. ---nan
--- In SimplfyMeWithTipsAndHints@yahoogroups.com, "cate82930" <frame@...> wrote:
>
> Debbie,
> Here's a couple of recipes, have never tried it, but it sounds good!!
>
> http://www.food.com/recipe/homemade-potato-tots-tater-tots-79526
>
> http://www.seriouseats.com/recipes/2011/03/homemade-tater-tots.html
>
> This one uses mashed potatoes:
> http://www.macheesmo.com/2009/12/homemade-tater-tots/
>
> Hope this helps!! I just googled "Homemade tater tots" - a bunch more came up, but I didn't look at them all.
>
>
> Cate in Wyoming
>
>
>
> --- In SimplfyMeWithTipsAndHints@yahoogroups.com, starshadow <junutas@> wrote:
> >
> > Anyone here know how to make tater tots at home? The ones from the
> > store just taste ICKY, but the folks I'm staying with love them.
> >
> > Debbie
> >
>
