Sweet Potato Tots With Creamy Ketchup
Sabtu, 06 Oktober 2018
These sweet potato tots are way better than you’ll get at the local fast food joint. The sweet potatoes give them so much flavor. Believe me – you’ll fall in love with these and want to keep popping them into your mouth.
It doesn’t hurt, either, that these are pretty simple to make. If you are afraid of frying, don’t be. I don’t have a fancy deep fryer, so I just use a pot. And I used a small cookie scoop to scoop the batter into the fryer and it worked perfectly.
INGREDIENTS
SWEET POTATO TOTS:
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 3 cups oil, for deep frying
- 1 large sweet potato, peeled
- 1 egg
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon sea salt
CREAMY KETCHUP:
- 1/4 cup (60g) ketchup
- 1/4 cup (58g) plain Greek yogurt
INSTRUCTIONS
FOR THE TOTS:
- Bring a large pot of water to a boil. Add the whole sweet potato and cook for about 15 minutes. You want it to be slightly softened, but not easily mashed – you will need to be able to grate it. Drain and let it sit until cool enough to handle, then grate with a cheese grater.
- Combine the shredded potato and egg in a medium bowl and use a fork to combine. In another bowl, combine the flour, salt, paprika and garlic powder. Add the flour mixture to the potato and stir to combine.
- Pour the oil into a deep fryer or in to a heavy pot. Heat the oil until it is 375ºF. Place a few sheets of paper towels on a plate to drain the tots when they are done cooking.
- Form the potato mixture into 1-inch balls and add to the hot oil, being careful not to overcrowd the pot. (It will take you several batches to cook all of the potato mixture.) Fry for 3 minutes, then remove with a slotted spoon and drain on the paper-towel lined plate. Repeat with the remaining batter, allowing the oil to come back to temperature between batches.
FOR THE SAUCE:
- In a small bowl, combine the yogurt and the ketchup. Serve with the hot tots.