If you are like us, then nothing transports you back to a moment of child-like pleasure quite like crunching on a huge pile of crispy tater tots, preferably with something sweet, salty and tangy in which to dip them. We decided to up the ante: we chop up our tender house smoked brisket into the mix; resulting in a tot so decadent, intensely savory and addictive that we had to share the recipe:
Note: this is a large batch size, but these tots hold very well in the freezer!
Method:
Grate potatoes on a box grater. Place grated potatoes into a kitchen towel and twist over the sink to squeeze all water out of the potatoes. This step is essential in getting the mix to stick, as well as getting crispy tots. Place potatoes, brisket, rice flour, cornstarch, cheddar and salt in a mixing bowl and mix well with your hands. Mixture should form into a tight ball. If too dry, add a tablespoon of vegetable oil; if too sticky, add a tablespoon of cornstarch. Preheat oil to 325F. Test a one ounce ball in the fryer to ensure mixture holds together. Once confirmed, portion into tightly rolled one ounce balls and place in the freezer for 20 minutes. Par fry balls in small batches until lightly golden, reserve and cool. Heat oil up to 360F and fry balls to finish. Tots will be deeply golden brown. Season with salt and serve immediately with habanero-mango dipping sauce on the side.
