I first encountered these little potatoey treats at a #teamburger meat-up to Lucky Chip, back when they were at Netil Market of an evening, and hanging out in car parks eating filthy food was the in thing. Oh right, yeah I still occasionally do this. I’d never heard of tater tots before, and they brought an element of surprise to the evening, offering a dangerously hot alternative carb to our joyful meal. Having not really thought of them much in the whirl of burgers and pop ups since, I was suddenly reminded of their starchy goodness when a snap from Adam popped into my Instagram feed, giving me a burning desire to recreate.
Being me, I wanted to put my own spin on the traditional version that consists of deep fried grated potato; basically a bite sized hash brown. A friend had given me some cooking chorizo, now lurking in the fridge, that seemed to lend itself quite nicely to the challenge, I teamed this with sweet potato and some manchego cheese for something altogether gooey and sweet.
They may not look too attractive, and my pictures here are particularly bad (sorry), but they’re insanely addictive little things, an interesting alternative to chips, and super easy to make. WIN.
3 medium sized sweet potatoes
35g plain flour
50g manchego, grated
100g cooking chorizo, finely chopped
Boil the sweet potatoes for around 20 minutes. When they’re cool, peel off the skin and grate. Using a teatowel or kitchen towel, squeeze out as much moisture as possible and add to a large bowl. Add all the other ingredients and mix together with plenty of seasoning being careful not to over mix, or you’ll lose the texture and the mix will get claggy.
Shape into little cylinders and deep fry in batches for around 5-6 minutes at 180 degrees, until crisp and golden.