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
½ cup / 60 grams Cornstarch
½ cup / 79 grams Rice flour
Vegetable oil (for frying) as needed
- Place potatoes into a pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain and let cool slightly.
- 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.
- 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.
- 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.