Clonakilty Blackpudding TAtor tots
Clonakilty Blackpudding TAtor tots
Serves: 4 • Prep Time: • Cook Time:
Clonakilty Blackpudding Tater Tots, an Irish twist on an American favourite.
Ingredients
2 pounds russet potatoes, peeled
180g Clonakilty Blackpudding
1 tablespoon all-purpose flour
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
3 cups vegetable oil
2 tablespoons chopped fresh parsley leaves
Method
- Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until parboiled, about 6-7 minutes; drain well and let cool.
- Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
- Transfer potatoes to a large bowl. Stir in flour Blackpudding, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
- Working in batches, add tots to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- Serve with a cheese sauce