Tater Tots are an American classic, but what makes them perfectly crispy and golden? The secret lies in ingredients, preparation, and cooking technique.
Starchy potatoes like Russets are ideal because they have a high starch content, helping the Tots stick together while ensuring a fluffy interior.
This removes excess moisture while keeping enough starch to create a crispy crust when fried.
The grated potatoes are mixed with seasonings, a touch of flour, or cornstarch for binding.
Alternatively, air frying or oven-baking at high heat (425°F) with a little oil spray can mimic the deep-fried crunch.
Salt and spices should be added right after frying when the surface is still hot and slightly oily—helping the flavors stick.
Frozen: Ready to bake or fry in minutes, making them the easy go-to choice for busy schedules.
For the best of both worlds, try air-frying frozen Tots or making a batch of homemade ones and freezing them for later!
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