Appetizers · Tested at home
Jalapeño Cheese Tater Tots
These homemade tater tots combine shredded potatoes, cheese, and pickled jalapeños in a crisp golden shell. Chilling the mixture helps the tots hold their shape, while the jalapeños add a tangy heat that works well with ranch or a creamy dipping sauce.
Prep25 minutes
Cook20 minutes
Total1 hour 30 minutes, including chilling
MakesAbout 24 tots
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Squeeze the thawed hash browns very dry. Mix them with the cheese, jalapeños, flour, garlic powder, salt, black pepper, and cornstarch. Press the mixture firmly so it holds together.
- Cover and refrigerate for 45 to 60 minutes.
- Shape the mixture into about 24 compact tots and place them on a lined tray.
- Pour 2 inches of vegetable oil into a heavy pot and heat it to 350°F. Keep the pot no more than halfway full.
- Fry the tots in small batches for 3 to 4 minutes, until golden and crisp. Drain on a rack or paper towels and season lightly with salt while hot.
From Justin’s kitchen
Dry potatoes and firm shaping keep the tots together. Keep water away from the hot oil and let the oil cool completely before disposal.