Cheesy Tots


  • 2½ pounds russet potatoes (washed and peeled)
  • 1½ teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3 ounces cheddar cheese (grated)
  • 3 ounces fontina cheese (grated)
  • ½ cup flour
  • 4 large eggs (whisked)
  • 2 cups panko breadcrumbs
  • Vegetable oil for frying
  • Table salt to taste


Bring a large pot of water to a rolling boil. Add whole potatoes to water and allow to boil until just softening and not mushy, about 15-20 minutes.

Use a food processor grater to shred potatoes and allow to cool. Work seasoned salt, garlic powder, black pepper, cheddar cheese, and fontina cheese into shredded potatoes until well combined. Shape 2 tablespoons potato mixture into thick disc shapes.

Place flour in one bowl, eggs in a second bowl, and panko in another bowl. Roll shaped tots in flour, coat with egg, and coat with panko.

Heat 2 inches oil in heavy-bottomed pan to 350° F. Fry each tot until crispy and golden, about 4 minutes. Allow to cool on paper towel-lined tray before serving.

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