Who doesn't like tots? It was my daughter's favorite line from Napoleon Dynamite "Give me some TOTS!" These tots are not for the tyke. SO - you'll boil whole russet or yukon gold potatoes (I prefer the yukon gold) till done (NOT MUSHY). When they cool, peel them and shred them (don't use a food processor, use a hand held grater or else it'll be too mushy - which is quickly becoming my word du jour I see) over a large flat pan w/paper towel to absorb extra water. I usually do this with 6 large potatoes. Next, grate (or cheat and buy the already grated) cheese. I find this works best with a blend of cheddar & Monterey jack or pepper jack but you can experiment and seems which you like best. Though I tend to think that something like, say, Mozzarella would get (YUP) MUSHY! OK, so next step is to grate a Large vidalia onion (another type if you prefer, though it may overpower) fresh ground black pepper, mix well. Let cool in a fridge, makes it easier to mold. Grab a handful of the mix, shape into a "TOT" but bigger than an a golf ball, more like a billiard ball - though I like it flat on both ends, shaped like a shotgun shell. I quickly dip them seasoned wondra flour (salt, pepper, onion and garlic powder) then a quick dip in egg wash. NOW - roll them in seasoned PANKO breadcrumbs. You can find these w/regular breadcrumbs. You can season them yourself - but when I've tried this, it isn't quite the same thing. Seems the "seasoning" falls to the bottom of the bowl and the breadcrumbs remain plain. So - roll them in and (hopefully you have a FryDaddy/Frybaby) drop them in HOT PEANUT OIL (tastes better). Again, you can try another oil - olive would make them...say it with me..MUSHY and give it a whole other taste/texture. If you or a loved one is allergic, I think the next best thing is Canola oil. So, deep fry them until they are a deep golden brown. Take them out to drain, serve hot with a dip. I like Horseradish mixed with crushed garlic, mayo, a little heinz 57 and a few teaspoons of white vinegar, salt, crushed red pepper. SPICY! Enjoy.
