Ingredients:

  • 4 large Russet Potatoes (1 kg), peeled and grated
  • 1 Tbsp Fine Sea Salt (18g), for seasoning boiling water
  • 3 Tbsp All-Purpose Flour (45g)
  • 2 Tbsp Cornstarch (30g)
  • 1 cup packed Low-Moisture Mozzarella Cheese (120g), finely shredded
  • 1/4 cup Finely Diced Pepperoni (40g, optional)
  • 2 Tbsp Grated Parmesan Cheese (15g)
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 cups Neutral Cooking Oil (1 Litre), for deep frying

Instructions:

  1. Peel and grate the potatoes. Immediately transfer the grated potato to a large bowl of cold water, swishing thoroughly to remove excess starch. Repeat rinsing 2-3 times until the water runs mostly clear.
  2. Transfer the grated potatoes to a clean tea towel or cheesecloth. Squeeze hard to remove as much moisture as possible—this step is critical for a crispy tot.
  3. Bring a large saucepan of salted water to a boil. Add the drained, squeezed potato shreds. Boil for exactly 2-3 minutes (they should still be firm). Drain immediately and spread the potatoes thinly on a baking sheet to cool rapidly.
  4. Once the par-cooked potatoes are cool, transfer them to a large mixing bowl.
  5. Add the shredded mozzarella, diced pepperoni (if using), Parmesan cheese, flour, cornstarch, oregano, garlic powder, salt, and pepper. Use your hands to thoroughly mix everything until the mixture holds together when squeezed.
  6. Take small, tablespoon-sized amounts of the mixture and firmly roll and compress them into tight, cylindrical tot shapes (approx. 4 cm long). Place them on a parchment-lined baking sheet.
  7. Place the shaped tots in the freezer or refrigerator for at least 45 minutes to set their structure.
  8. Pour the neutral oil into the Dutch oven until it is about 5 cm deep. Heat the oil to 175°C (350°F), using a thermometer to monitor.
  9. Carefully drop the chilled tots into the hot oil, ensuring not to overcrowd the pan. Fry for 4–6 minutes, turning occasionally, until they are deep golden brown and crispy.
  10. Remove the tots with a slotted spoon and place them on a rack lined with paper towels. Immediately sprinkle them lightly with a pinch of extra salt.