I got this recipe from my Rachael Ray magazine, and it takes a while to make these so do it when you've got plenty of time. They're worth it though, absolutely delicious!
2 large baking potatoes, grated
1 small onion, grated
1/4 cup flour
3/4 cup grated Parmesan cheese
1 egg yolk
1 1/2 TBSP salt
1 tsp garlic powder
Veggie oil, for frying
1/2 cup grated asiago cheese
In a bowl combine potatoes, onion, flour, parmesan, egg yolk, salt and garlic powder.
In a deep skillet, heat 1 inch oil over medium high until it registers 350 on a deep fry thermometer (or drop a piece of potato in there, if it sizzles and cooks, then your oil is ready.)
Form rounded tablespoons of the potato mixture into balls, squeezing out the excess moisture (Best to do this over a bowl. your hands are gonna get IcKy)
Working in batches, drop the little balls o' potatoes into the oil and fry until golden, about 5 minutes (i did turn mine over half way through.)
Drain on paper towels.
Toss tater tots in asiago cheese.
The recipe calls for 2 tablespoons of rosemary to mix with the asiago before tossing, But we all did not like it with the rosemary so I'd leave that out.
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