These tots are par-cooked to extract some starch, grated and bound with egg whites, then frozen for a half hour before frying. The result of these par-cooked then deep fried taters is light and crispy tots with a fluffy interior.
These tots are par-cooked to extract some starch, grated and bound with egg whites, then frozen for a half hour before frying. The result of these par-cooked then deep fried taters is light and crispy tots with a fluffy interior.