WEEKDAYS 1e|12c|p

Michael Symon's Ham and Cheese Tater Tots

Michael Symon
Servings: 6 to 8
1 to 30 min

Two classics in one dish!

  • Ingredients
  • step-by-step directions
Michael Symon's Ham and Cheese Tater Tots
  • 2 tablespoon unsalted butter
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 cup mashed potatoes
  • Canola oil for deep-frying
  • 1/2 cup grated white cheddar cheese
  • 1/2 cup ham cubed
  • Panko bread crumbs for breading
  • Kosher salt
  • In a small saucepan, combine the butter with ¼ cup water over high heat. When the water comes to a simmer and the butter is melted, add the flour. Reduce the heat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 to 2 minutes. Remove from the heat. Allow to cool for 5 minutes. Add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. Stir in the mashed potatoes and let cool.
  • Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees F.
  • While the oil heats, gently fold the ham and cheese into the potato mixture. Using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. (You should end up with about 35.) Roll in the panko. Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes. Drain on paper towels and season with salt.
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