- 2 1/2 pounds russet potatoes, peeled
- 3 ounces grated Cheddar cheese
- 3 ounces grated fontina cheese
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 4 eggs
- 2 cups panko bread crumbs
- vegetable oil for frying
- salt
- Bring a large pot of water to a boil. Add whole potatoes; boil until just soft, 15 to 20 minutes.
- Shred potatoes using a food processor. Transfer to a large bowl; allow to cool, about 10 minutes.
- Mix Cheddar cheese, fontina cheese, seasoned salt, garlic powder, and black pepper into potatoes until well combined. Shape 2 tablespoons of potato mixture at a time into thick disk shapes.
- Pour flour into a bowl. Whisk eggs together in a separate bowl. Pour panko into a separate bowl. Roll potato disks in flour, coat with egg, and roll in panko.
- Heat 2 inches oil in a heavy skillet to 350 degrees F (175 degrees C). Fry tots in batches until crispy and golden, about 4 minutes. Cool on a paper towel-lined tray, about 5 minutes. Season with salt.
05/17/2018
recipepes.com
Cheesy Tots, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
