I have noticed that Tater Tots are showing up on many restaurant menus. You’ve gotta admit, there are “freaking” good. Yes, I am a Napoleon Dynamite fan. I love the complete blur of “what the hell decade is this anyway”!?
Randy: Napoleon, give me some of your tots.
Napoleon Dynamite: No, go find your own.
Randy: Come on, give me some of your tots.
Napoleon Dynamite: No, I’m freakin’ starving! I didn’t get to eat anything today.
Randy: [kicks the tots]
Napoleon Dynamite: Ugh! Gross! Freakin’ idiot!
Here is a tater tot recipe on steroids. These buffalo-style Tater Tots are adapted from Scott Broccoli, chef/owner of The Pub at Ghirardelli Square in San Francisco. Broccoli likes to serve the deep-fried, sweet and spicy tots with a side of blue cheese dressing. Just make sure to serve immediately, as the tots will lose their crunch the longer they sit.
Serves 6 to 8
1/3 cup sweet chili sauce, Mae Ploy brand preferred
1/2 cup Buffalo wing sauce, Franks brand preferred
1/2 cup crumbled blue cheese
Canola oil for deep frying
1 32 oz package Tater Tots or similar frozen potato product
Blue cheese dressing and celery sticks, optional
Combine sweet chili sauce, Buffalo wing sauce and blue cheese in a mixing bowl; set aside.
For the Tater Tots, prepare a deep fryer or fill a large sauce pan with 3 inches canola oil. Set over high heat, and heat until the oil registers 375 degrees on a deep-fry or candy thermometer.
When the oil is ready, add the frozen Tater Tots and fry for about 3 minutes, until golden brown. Remove from oil and drain briefly, about 10 seconds, on a baking sheet lined with paper towels.
Toss the Tater Tots with the Buffalo dressing and serve immediately with blue cheese dressing and celery sticks on the side, if desired.