Skip to main content

Mamu Potato Tots

⩧ Yield: 4 – 6 servings
Mamu Potato Tots


1 pound / 454 grams Yukon gold potatoes, peeled, quartered
1 pound / 454 grams Mamu
2 Tablespoons / .4 grams Chives, minced
1 ½ Tablespoons / 9.25 grams Cornstarch
½ teaspoon / 1.4 grams Garlic powder
½ teaspoon / 1.15 grams Smoked paprika
½ cup / 75 grams Nutritional yeast
1 teaspoon / 5 grams Salt

For coating:
½ cup / 60 grams Cornstarch
½ cup / 79 grams Rice flour
Vegetable oil (for frying) as needed


  1. Place potatoes into a pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain and let cool slightly.
  2. Once cool enough to handle, use a grater with small holes to shred the potato into a bowl. Add the Mamu, chives, cornstarch, garlic powder, smoked paprika, nutritional yeast, and salt and mix until combined.
  3. Line a sheet tray with parchment paper. Roll mixture, a quarter at a time, into ½-inch diameter logs, cut 1-inch pieces and place on to prepared sheet tray. Freeze.
  4. Make coating by combining cornstarch and rice flour and mix well. Dredge frozen tots with cornstarch and rice flour mixture. Add at least 4 inches of oil for frying to a deep, heavy pot and heat to 350°F. Deep fry tots until cooked through and internal temp registers 165°F/74°C on an instant read thermometer.  Transfer to paper towels to drain.

You May Also Like