Ingredients
12
12 servings
- •2.5 pounds russet potatoes, peeled
- •3 ounces grated Cheddar cheese
- •3 ounces grated Fontina cheese
- •1.5 teaspoons seasoned salt
- •1 teaspoon garlic powder
- •0.5 teaspoon ground black pepper
- •0.5 cup all-purpose flour
- •4 large eggs
- •2 cups panko bread crumbs
- •2 cups vegetable oil for frying, or as needed
- •salt to taste
Instructions
- Bring a large pot of water to a boil. Add whole potatoes; boil until just soft but not mushy, 15 to 20 minutes. Drain.
- Shred potatoes in a food processor. Transfer to a large bowl and allow to cool.
- Mix Cheddar cheese, Fontina cheese, seasoned salt, garlic powder, and pepper into potatoes until well combined. Shape 2-tablespoon portions of potato mixture into thick, disk shapes.
- Heat 2 inches oil in a heavy skillet to 350 degrees F (175 degrees C).
- While the oil is heating, pour flour into a bowl. Whisk eggs together in a separate bowl. Pour panko into a third bowl. Roll each potato disk in flour, coat with egg, then roll in panko to coat.
- Fry tots in batches until crispy and golden, about 4 minutes. Cool on a paper towel-lined tray, about 5 minutes. Season with salt.
Nutritional Facts
Per 12 servings
- Calories: 543
- Carbohydrate: 34g
- Fat: 44g
- Fiber: 2g
- Protein: 10g
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