1 to 1½ tsp (depending on how much you like the flavor of mustard) Saucy Mama spicy brown mustard
¼ tsp salt and pepper each
¼ cup panko bread crumbs
Cornmeal**** optional for breading
Vegetable or Canola Oil for frying
Instructions
Take your nice cold or room temp mashed potatoes and add in the eggs and mustard. Stir together your salt, pepper, panko and all purpose flour. Then stir the panko/flour mixture into the potatoes.
Note: Sometimes people make their mashed potatoes more thin and creamy or thick and chunky. The 3½ cups measurement in the ingredient list relies more on the thick and chunkier style-so if you find that after combining all your ingredients your mashed potato mixture is a little runny than add in a little more mashed potatoes- DO NOT double the flour or eggs but you can then season it accordingly if need be!
Place in the refrigerator to firm up a bit. Drop a spoonful of potatoes either on a silicon lined or non-stick baking sheet or roll the potato mixture in the cornmeal then place on the sheet. YOUR CALL:) Both ways are excellent. Pop the sheet back in the freezer for 10-15 minutes before frying. Heat 1½ inch of oil in a large cast iron skillet and fry on medium to high heat for 2-3 minutes before flipping. Repeat with remaining batches. Helpful Hint: You want the temp around 350 degrees so if the tots are cooking too fat then you need to turn the temp down or if not cooking fast enough then turn the temp up:) Drain cooked tater tots on paper towel before serving.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2013/11/12/homemade-tater-tots-yes-you-can-do-it/