Tatertots

The cold wave that hit the east coast seems to have finally passed and the weather has begun warming up nicely just in time for the weekend. Not only that March Madness (college basketball championships for those who don’t know) has officially begun. So its time to sit in front of the tv with a bags of chips, a bottle of soda and most importantly hot-of-the fryer crispy, delectable TATERTOTS for hours on end. Warm weather, bunch of games and deep-fried food just make the perfect weekend.. Don’t they???

The weather has been really messed up lately. Its the middle of March and the clocks have moved forward by an hour. All this normally heralds the arrival of spring. But people up north woke up to find snow in their backyards and people in the south woke up to frigid below zero temperatures. Fortunately this storm did not stay for long and passed rather quickly. It has been a relatively mild and balmy 72 degrees fahrenheit here in Birmingham for the last couple of days.

I think the gods were smiling upon up because the weather changed right on the day the basketball games began. It was a sign for me to enjoy the games fully which meant putting up my feet on the couch and watching the games all day with a bunch of snacks for company (LAUGHS!!!). Since the games did not begin till noon I decided to make something fresh and forego my trusty bag of chips. It had to be quick and easy to make and most importantly DEEP-FRIED. I mean nothing else screams gameday food more than deep-fried food.. RIGHT!!!!.

My initial thought was the usual PAKORAS (Fritters) which I make a lot of at times like these. But then I remembered having tatertots at a friend’s place the previous evening which I thought would be a nice change from my usual fare. All that needs to be done is to add a bunch of spices to the boiled potatoes and deep-fry them and VOILA the tots are ready before you know it.

Place the potatoes in a large saucepan and cover with water. Bring to a boil and let it cook for 8-10 minutes until it is parboiled (not fully cooked). Drain the water and let the potatoes cool. Using a grater finely shred the potatoes. Then squeeze out the water if any with your hands or a clean cloth. Transfer the potatoes in a bowl. Add in the chilli powder, cumin powder and the chaat masala and mix. Form the mixture into tots of desired shape. Heat oil in a pan over medium heat and fry the tots till golden brown and crispy. Serve hot.

I have my tatertots ready and the rest of the food was already on my coffee table. Time to watch TV for the next 8 hours (LAUGHS!!!). I just hope my March Madness bracket doesn’t get busted anytime soon (WINKS!!!)

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Tatertots

Rahul

Crispy, delectable Tatertots. These pint-sized goodies pack a ton of flavor.

4 from 1 vote

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Ingredients

  

• 3 medium sized Potatoes peeled
• 2 sprigs Scallions chopped
• 2 tbsp All Purpose Flour
• ½ tsp Red Chilli Powder
• ¾ tsp Cumin Powder
• 1 tsp Chaat Masala
• Salt
• Oil for frying

Instructions

 

• Place the potatoes in a large saucepan and cover with water. Bring to a boil and let it cook for 8-10 minutes until it is parboiled (not fully cooked). Drain the water and let the potatoes cool.
• Using a grater finely shred the potatoes. Then squeeze out the water if any with your hands or a clean cloth.
• Transfer the potatoes in a bowl. Add in the flour, scallions, chilli powder, cumin powder and the chaat masala and mix. Form the mixture into tots of desired shape.
• Heat oil in a pan over medium heat and fry the tots till golden brown and crispy. Serve hot.

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