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Categories:Viewed: 40 - Published at: 6 years ago
Ingredients
- 2 russets potatoes
- 1/2 teaspoon onion powder
- 1 tablespoon salt
- 1 teaspoon season pepper
- 2 tablespoons fresh parsley
- 1 tablespoon all-purpose flour
- 2 cups peanut oil
Method
- Peel potatoes, place potatoes in pot and cover with cold water by inch. Bring to boil and cook until, parboiled. Drain well and let cool.
- Using a box grater, finely shred potatoes. Make sure you can get as much water out of the shredded potatoes.
- In a large mixing bowl add shredded potato. Stir in spices, flour, and fresh parsley. The mixture should be workable but dry. Form potatoes into tots.
- Heat peanut oil in a large stockpot or deep fryer over medium high.
- Add tots to the fryer, 5 or 10 at a time, and cook until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel lined plate.
- Serve immediately, garnished with parsley. Dipping the tots in our famous Divine Kuizine Remoulade sauce.
