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Jalapeño Parmesan Quinoa Tater Tots

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!
Course: Appetizer
Author: We are not Martha

Ingredients

  • 2 1/2 lbs. russet potatoes
  • 1 1/2 Tbsp minced jalapeño peppers
  • 1 cup cooked quinoa
  • 1/2 cup shredded parmesan cheese
  • Salt and pepper
  • 1/2 cup 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.