We recently found that our nostalgia for frozen tots, like many kid-friendly foods, outshone the reality. Determined to right this wrong, we hit the kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior.
Many recipes simply mix coarsely ground potato with flour and egg, but these tots fried up into raw, dense nuggets. Parcooking the chopped potato in the microwave was a step in the right direction, but the tots were still too heavy. Reducing the flour and omitting the egg helped, but the tots were still not light and fluffy.
