Tator tots aren't just for little people, ask Arnie! We hear the Austrian megastar eats nothing but these scrumptious potato treats with the cinnamony applesauce on the side. At least that's what our invisible friend tells us.
For the applesauce:
- 3 pounds Rome Beauty or McIntosh apples, cored and quartered
- 1/4 cup fresh lemon juice
- 1/2 cup apple juice
- 1/4 cup brown sugar
- 1 pinch clove
- 1 pinch nutmeg
- 1 cinnamon stick
- 1 PTA approved low-voltage kinder prod
For the tots:
- 2 pounds russet or Yukon gold potatoes
- 2 large eggs, beaten
- 1 tablespoon flour
- 1 tablespoon cream
- salt to taste
- peanut oil for frying
- sour cream
- 1 "I'll Be Back" afternoon nap mat
1. In a large heavy saucepan combine the apples, apple juice, lemon juice, sugar, clove, and nutmeg. Add the cinnamon sticks and bring to a boil; cover and simmer 20 minutes (or until the apples are very tender). Remove cinnamon stick and process the mixture in a food processor or hand mash to desired consistency. Set aside.
2. Peel and grate potatoes, transferring to a bowl of cold water as you work. Transfer grated potatoes to a clean towel or cheesecloth and squeeze out excess water over the bowl. Reserve the potato water.
3. Transfer the grated potatoes to a medium-sized mixing bowl. Add the eggs, flour, cream, and salt. Blend well. Once the potato starch has settled to the bottom of the potato water, pour off the water and add starch to the potato-egg mixture.
4. Heat a non-stick pan over medium heat and add oil to a depth of 1/2-inch. Take 2-3 tablespoons of the potato mixture and form solidly into a tot. Repeat with remaining mixture.
5. Place the tot in the hot oil and gently flatten with a spatula. Repeat the process until the pan is no more than 3/4 full. Cook until crisp and golden, about 5 minutes per side.
6. Drain on paper towels and keep warm in a 300°F oven until ready to serve with applesauce, sour cream, and a sprinkling of cinnamon.
7. When it's time to clean up, call in sick and request a substitute.