Cheesy Tots

Boil the Potatoes: In a large pot, bring water to a rolling boil. Add the peeled potatoes and cook until they are fork-tender but not mushy. This should take about 15-20 minutes. Drain the potatoes thoroughly.

Process and Cool: Shred the cooked potatoes using a food processor or a grater. Transfer the shredded potatoes to a large mixing bowl and allow them to cool down slightly. This step prevents the cheese from melting prematurely. (approximately 10 minutes)

Combine and Shape: Add the grated Cheddar and Fontina cheeses, seasoned salt, garlic powder, and black pepper to the cooled potatoes. Mix everything together until well combined. Take approximately 2-tablespoon portions of the potato mixture and shape them into thick, disk-like forms. (approximately 15 minutes)

Heat the Oil: In a heavy skillet or deep fryer, heat approximately 2 inches of vegetable oil to a temperature of 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature control.

Prepare the Breading Station: While the oil is heating, set up a breading station with three separate bowls. Place the flour in the first bowl, whisk the eggs in the second bowl, and pour the panko bread crumbs into the third bowl. Dredge each potato disk in the flour, then dip it into the whisked eggs, and finally coat it thoroughly with the panko bread crumbs.

Fry to Golden Perfection: Carefully lower the breaded tots into the hot oil in batches, being careful not to overcrowd the pan. Fry them until they are crispy and golden brown on all sides, about 4 minutes per batch.

Cool, Season and Serve: Remove the fried tots from the oil and place them on a tray lined with paper towels to drain excess oil for about 5 minutes. Season immediately with salt to taste. Serve warm and enjoy!