So you know that whole debate going around about whether tater tots are considered french fries? If not, it’s quite funny. Little did I know, tater tots aren’t even in the same category as french fries! And when I think about it – which do I prefer more? I cannot decide – so maybe that’s why. Apparently, you’re either a huge fan of french fries, or tater tots – because they’re that different. I don’t know, I still can’t wrap my brain around the whole thing, because I genuinely like them both for different reasons.
But what if I told you I concocted a way to basically have them both? Say hello to the game changer, and healthier version, of tater tot french fries. Listen here, ya’ll, this is no joke. As I tried these, I literally couldn’t describe whether these were more like french fries or tots. They have the shape of french fries, the saltiness of french fries, yet have this seasoned, crispy, breaded coating that gives way more into the tot family. And honestly, they’re much healthier than any preserved back of Ore Ida, even with the frying and breading involved.
Either way, these babies are too good to be true. Mind you, this is on the tougher side to make, simply because you’re frying. And they have to be just right. When I fry I use a large pot and canola oil (the good old fashioned way), but there are fryers out there like this one here. I’d love to get one, but I just don’t have room in my kitchen for more appliances! So if you’re willing to try making these hybrid tater tot french fries for the next backyard BBQ or family meal, I guarantee you won’t be disappointed.
*This post contains affiliate links. If you purchase through these links, I will receive a teeny weeny commission!*
Healthier Tater Tot French Fries
Healthier Tater Tot French FriesPrint This
- 2 Large Idaho potatoes (made roughly 50 fries)
- 2 cups all purpose flour
- 2-3 large eggs
- 48 fl oz. Canola oil or frying oil (at least 48 fl oz.)
- 4 tbsp garlic powder or garlic salt
- 3 tbsp salt
- 3 tsp pepper
- 2 tsp cayenne powder
- 4 tbsp parsley (dried)
- Start by pouring your frying oil (I used Canola) into a large, deep cooking pot. Have the burner on medium/high, and it’s best if you have a thermometer to be able to tell when the oil reaches 350F. If you don’t, allow the oil to heat up on medium all the way through because you don’t want the oil to be too hot.
- Wash and imperfectly peel your potatoes. As for slicing, you really can slice them any way you want – honestly – but if you want fries, then they need to be cut in 1/2 inch wide strips. So I went ahead and cut the whole potato in half first to make 2-3 inch long strips. Then from there, sliced the halves into wedges about 1/2 inch thick, and then into 1/2 inch wide strips from the wedges. Two large potatoes should make roughly 40-50 fries, but if you feel you need more, just add in another potato.
- Dry the potato fries as best as possible. In the meantime, crack 2-3 whisked eggs in one bowl, and pour 2 cups of flour in another. Add the recommended dried seasoned ingredients to the flour and mix thoroughly.
- I found it’s best to have a helper for this part, preferably not a child since you’re dealing with raw eggs and cooking oil. I had my husband to help me, and it made the process much easier since you will be getting your hands dirty while having to tending to the fryer. First, test the fryer by sprinkling a little bit of flour into the oil. The flour should stay risen and should be bubbling around the outside. Keep the burner on a medium heat at all times during frying.
- Take a handful of the fries and place them into the egg mixture, coating them well. Then move them into the flour batter and coat them thoroughly in the batter. Drop the fries into the fryer, allowing to cook for a solid 4-5 minutes. The coating should be a nice tan brown before removing from the oil. My husband, of course, always has to do a taste test. So, sometimes it’s best to do a trial taste of one to make sure the inside is nice and soft and the outside is crispy.
- Repeat step 5 while keeping track of those in the fryer, and don’t overfill your pot as the fries shouldn’t be cooking on top of each other.
- Once finished, you should have these beautifully battered and seasoned fries. Serve once they have cooled slightly (they will be piping hot coming out of the fryer) and enjoy