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Categories:
russet potatoes sweet potato cold water kosher salt corn flour ground millet cayenne pepper salt safflower
Viewed: 33 - Published at: 3 years agoIngredients
- 5 to 6 medium russet potatoes (2 pound), cut into chunks
- 1 medium sweet potato or yam ( 1/4 pound), cut into chunks
- 2 cups cold water
- 2 1/2 teaspoons kosher salt, divided
- 2 teaspoons corn flour
- 2 teaspoons ground millet flour
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- Safflower or peanut oil, for frying
Method
- Place the russet potatoes and sweet potato into the bowl of a food processor fitted with a metal cutting blade.
- Pulse 5 or 6 times until coarsely ground.
- In a large bowl, combine the cold water and 2 teaspoons of the salt.
- Add the potatoes and stir to coat.
- Drain well through a fine sieve, pushing out as much water as you can.
- Transfer the potatoes to a microwave-safe bowl and heat for 4 minutes.
- Stir and heat for another 4 minutes.
- Stir in the corn flour, ground millet flour, cayenne, and the remaining 1/2 teaspoon salt.
- Line a 9-inch square pan with parchment and pour in the potato mixture.
- Spread it evenly and let the mixture cool to room temperature.
- Chill in the freezer for 20 minutes.
- Once the potato mixture is frozen, cut it into 1-by- 1/2-inch tots.
- Line a baking sheet with parchment and set aside.
- Heat at least 2 inches of oil in a heavy-bottomed pot to 370F.
- Fry the tots in batches, being sure not to crowd the pot, until golden brown, about 1 to 2 minutes.
- Remove the tots with a slotted spoon and place them on the prepared baking
