These turned out really good both inside and out and I learned an important lesson – to get the inside firm and warm it’s essential to put them in the oven after frying.
If you look at my first tot post you’ll notice the ingredients are largely unchanged, with the exception of a slight bit more potato starch:
- 2 lbs sweet potatoes, peeled and cut into chunks.
- 2 TBS minced shallots
- 1 TBS minced fresh thyme
- 1 tsp. salt
- generous amount of fresh ground black pepper
- 1/2 tsp. smoked paprika
- 3 TBS Potato Starch
- 1 quart of refined, high heat oil for frying
- Steam sweet potatoes for five minutes.
- Shred in a food processor.
- Add shredded sweet potatoes and all other ingredients to a bowl and mix with a large wooden spoon or your hands.
- Grab some of the mixture and form into a clump. You want to squeeze it together a bit. (note: with the shorter steaming time it was a bit harder to form the mixture into a mass to roll out in the next step, hence the squeezing)
- Roll out your masses to form logs about 3/4 inch in diameter. Continue until the entire mixture is used up.
- Chill the logs in the fridge on a baking sheet or plate, covered with a clean dishtowel or paper towel for 1 and a half to 2 hours.
- Preheat 1 quart of oil in a deep fryer or pot to 375F.
- With a sharp knife, cut the tot logs into smaller cylinders about 1 inch long. Round the edges with your fingers, reforming into “tot” shapes when necessary.
- Fry in batches for about 5-6 minutes each batch, or until nicely browned. Set in a newspaper or paper bag-lined colander to drain.
- Preheat oven to 350F.
- Bake tots for about 30-35 minutes, turning once.
And that’s it. These were nubblier than my first attempt, and I may try to make them nubbier in the future. I could see processing with the big blade until the sweet potatoes are slightly grainy working well, but for the most part I’m happy with this recipe. They go great with a krauty sausage sandwich.
Tots are surprisingly simple to make if you’re willing to fry things in your kitchen. I find it really isn’t that hard and you’d be surprised at how little oil actually gets absorbed into your food when frying at high heat (I reuse/ recycle the oil and my quart bottle is barely diminished after two batches). I’m still interested in making adjustments to this, more for shits and giggles than any flaws, so if you happen to give them a shot, let me know what you think.