Jalapeño Cheddar Tater Tots Recipe
Mmm, cheese. Ready to not share your tots?
There are the tater tots of your elementary school days — crisp, perfectly uniform, totally boring — and then there are Jalapeño Cheddar Tater Tots, like New York City chef Marc Murphy makes at his restaurant Ditch Plains. Shreds of potato and sharp cheddar mingle with tangy pickled jalapeños, all suspended in light, fluffy pate au choux dough (the same stuff used to make cream puffs). Sound like anything the lunch lady dished out in recent memory? Didn't think so. Make these tots as a side to an All-American Burger, or a highly dippable appetizer at your next party.
Whatever will you dip them in? Here are a few suggestions:
For the pate au choux
- Add the butter, water and milk to a pot and bring to a boil.
- Once the butter has melted add the flour and stir until the flour, butter, milk and water have formed a dough and the flour has been cooked out a little bit.
- Place this dough into a mixer and turn it on, add the eggs one by one, wait to add the next egg until the first one has been completely mixed in. Season with a pinch of salt and take out of bowl.
For the potatoes
- Place potatoes in a pot and cover with cold water, put on stove and bring to a boil, strain the potatoes and cool down.
- Once the potatoes have cooled, grate on a box grater. Mix the cheese and chopped jalapeños with the shredded potatoes, season with salt and pepper.
- Fold in the pate au choux until the potato mixture is sticky and can form a ball. Using a one ounce scoop, form the potatoes mixture into 1 oz tater tots.
- Once you have formed all the tater tots fry them at 350 degrees, season with salt and pepper and serve.