Jalapeno Parmesan Quinoa Tater Tots
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
They may be all the rage right now, but with jalapeño, quinoa, and parmesan cheese, these tater tots are way more fun and flavorful than the average tot!
Serves: About 40 tater tots
Ingredients
2½ lbs. russet potatoes
1½ T minced jalapeño peppers
1 C cooked quinoa
½ C shredded parmesan cheese
Salt and pepper
½ C panko
Canola Oil
Instructions
Preheat oven to 375F.
Prick potatoes all over with a fork and place on a foil-lined baking sheet.
Bake for about 25 minutes, until they’re starting to get tender, but are still hard in the middle.
When potatoes are cool enough to touch, peel them and then shred them with a grater into a bowl.
Mix minced jalapeños, quinoa, parmesan cheese, and salt and pepper into the grated potatoes.
Using your hands, form the potato mixture into small cylinders. Place on a baking sheet and chill in the fridge for at least an hour.
In a heavy-bottomed pot, heat about two inches of oil until it reaches 350-375 degrees.
Put panko in a bowl and roll potato cylinders in it to fully coat.
Fry tater tots in batches until golden brown, about 3-4 minutes.
With a slotted spoon, move fried tater tots to a paper towel-covered plate.
Before frying next batch of tots, make sure oil is still between 350-375 degrees.
From wearenotmartha.com