These cheese-stuffed tater tots are a fun appetizer for a casual get together. Serve with whatever dipping sauce you enjoy.
Ingredients
- eggs, lightly: 2 piece (beaten)
- all purpose flour: 2 Tbsp
- kosher salt: 2 tsp
- black pepper: 0.5 tsp (freshly ground)
- paprika: 0.5 tsp
- garlic powder: 0.25 tsp
- (30-ounce) frozen shredded hash brown potatoes: 1 piece (thawed)
- ounces smoked Cheddar or gouda cheese, cut into 32 cubes: 4 piece
- quart peanut oil: 1 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Combine eggs, flour, salt, pepper, paprika, and garlic powder in a large bowl. Dotdash Meredith Food Studios
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Place half of the hash browns in a food processor. Pulse briefly once or twice until most of the shreds are about 1/2-inch long. It’s fine if some of the shreds stay long. Dotdash Meredith Food Studios
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Add hash browns to the bowl with egg mixture. Repeat with remaining hash browns. Toss to coat. Dotdash Meredith Food Studios
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Divide hash brown mixture in thirty-two 1 1/2-tablespoon portions (a #40 scoop is great for this). Dotdash Meredith Food Studios
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Working over the sink, place a portion of the mixture in the palm of your hand. Place a cheese cube in the center. Dotdash Meredith Food Studios
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Close your hand to press the hash browns mixture around the cheese, pressing and shaping to form a short cylinder, squeezing out excess liquid as you go. Dotdash Meredith Food Studios
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Place shaped tots on a parchment lined baking sheet.When all tots are shaped, freeze until they hold their shape, 30 minutes. Dotdash Meredith Food Studios
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Heat oil in a large heavy saucepan over medium heat to 375 degrees F (190 degrees C). Fry 4 to 6 tots at a time until golden brown, 3 to 4 minutes per batch. Drain on paper towels. Keep fried tots warm in a 200 degree F (95 degrees C) oven while frying the rest. Dotdash Meredith Food Studios
