Cajun Tater Tots, from Leftover Mashed Potatoes
- 1/2 Cup Seasoned Bread Crumbs
- 1/2 Cup Panko
- 1 Tablespoon Butt Kickin' Blacken, Original Recipe
- 1/2 Tablespoon Coarse Kosher Salt
- 1 Cup Leftover Mashed Potatoes
- 2 Tablespoons Milk
- 1 Large Egg Yolk
- 3/4 Cups All-purpose Flour, as needed
- Salt and Pepper, to taste
- Vegetable Oil, for frying
2. My leftover potatoes had so much butter in them I had to warm them up a bit in order to work with them. Do this by placing them in a small pot, adding a little milk, and turn burner to high. Constantly stir until they've just warmed up.
3. Add the egg yolk, salt , pepper, and enough flower so that you can roll this potato mixture into a small log 3/4" - 1" in diameter.
4. Cut this log into 1 1/2" lengths, and coat with the bread crumbs.
Ron's Note:
You can do this a few hours ahead of time, then cover and leave in your refrigerator until you're ready to cook them.
5. Heat oil to 350 degrees, and fry them for 5 - 7 minutes, or until they've browned. Drain them either on paper towels, or on a rack in a sheet pan to drain. Sprinkle a little salt on while they're still hot.
6. Serve with Sour cream, or any one of your favorite dipping sauces.
7. You could also freeze them after they've cooled, then bake them in the oven to heat up at a moments notice. To freeze tem, you should place them on a sheet pan, not touching, then place them in the freezer. After they've frozen solid, place them in a freezer bag, and take them out as you need them.
8. Just in case you want to make them without having any leftover mashed potatoes, just make the mashed potatoes, let them get cool, then use them in this recipe. Make sure you flavor the mashed potatoes with something, like Chives, Minced Onions, Garlic, or even Black Truffle Oil.