Reviewer:

Reviewed: Jun. 15, 2010

I was so happy to find this recipe after my son requested tater tots with supper. These were great. After making the potato mixture I seasoned with half the salt, tasted, and it was perfect. I also tripled the recipe. I didn't have a piping bag so I just rolled them into fat cigars. Rather than chilling them in the refrigerator I put them in the freezer, got them nice and firm and didn't have much of a problem with them falling apart. I fried them in batches and kept them in the freezer until each batch was ready for frying.

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9 users found this review helpful

Reviewer:

BroncosFan

Living In: Fort Collins, Colorado, USA

Reviewed: Jun. 28, 2009

Fried as directed by the recipe they fall apart. I tried dredging in flour and frying with the same result. I baked the remainder in the oven and they were nothing but mush. Very hard to pick up but the flavor was excellent. I am going to try these again soon with some modification and update my review.

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3 users found this review helpful

Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

Reviewed: Jun. 22, 2009

I just had to try these! We were so pleased. They were delicious. I did make 2 alterations. 1) I grated about 1 ounce of cheddar cheese and added to the mix. 2) After frying the first batch, I decided to toss the tots into a small container of flour and lightly dust them before frying. This kept them from "splintering" and leaving lots of crispies in the oil. Next time I make them I will add only 1 tsp. of salt. They were just a little salty and I like salty things! Also, I don't have a piping bag and a baggie didn't work for this so I simply rolled a handful into "large cigars" before chilling, then slicing. Mmm, anyway, they were very tasty and I will make again.

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14 users found this review helpful