Chef Kennedys Adult Tater Tots |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Just the best tater tot recipe I ever tasted! Very different ly made with sour cream and chives and will please everyone! From Amy Rosen in the National Post Ingredients:
• 2 smoked ham hocks - 6 quarts (6 l) chicken stock |
• 1 lb (500 g) yukon gold potatoes, boiled and then pureed |
• 2 cups (500 ml) shredded two-year-old white cheddar |
• 4 tbsp (60 ml) melted butter - 1/4cup (60 ml) 35% cream |
• 1 bunch green onions, finely chopped - 11/2 tsp (7 ml) salt |
• 1 tsp (5 ml) white pepper - 1 tsp (5 ml) fresh ground nutmeg |
• 2 cups (500 ml) panko bread crumbs - 1 cup (250 ml) all-purpose flour |
• 4 eggs, beaten |
• 1/4cup (60 ml) 2% milk |
chive sour cream |
• 1 cup (250 ml) sour cream |
• 1 bunch chives, finely chopped |
• 1 tsp (5 ml) salt |
• 1 tsp (5 ml) white pepper |
• 1 tsp (5 ml) tabasco sauce |
• 1 tsp (5 ml) worcestershire sauce |
1.- amy rosen/national post |
Directions:
1. Braise ham hocks in chicken stock for three hours, or until fork tender. Let cool, then pull pork from bone and finely chop.
2. To warm potato puree add grated cheddar, green onion, salt and pepper, butter, nutmeg and 35% cream. Mix together until smooth. Put mixture in a piping bag with a round tip and pipe long cylindrical logs onto a parchment-lined baking sheet, then refrigerate. When set, cut into 2 pieces and begin breading process.
3. Dip potato pieces, first, in the flour, then in the egg-and-milk mixture and, finally, in the Panko. Deep-fry in vegetable oil at 350°F (180°C) for three minutes, or until golden brown. 4. For sour cream dip, mix all ingredients together and serve alongside hot tater tots.
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