Perfecting a fast-food favorite at home is simpler than you think. Prepare these Burger King-inspired cheesy tots for a satisfying snack or side dish. This recipe delivers crispy exteriors and gooey cheese centers using common kitchen ingredients.
Why This Recipe Works
- Uses russet potatoes for a starchy, crispy texture after frying.
- Incorporates shredded cheddar and mozzarella for a balanced, melty cheese filling.
- Double-coating with flour and breadcrumbs ensures a golden, crunchy shell.
- Deep-frying at 375°F cooks the tots evenly without absorbing excess oil.
- Simple seasoning with salt and pepper enhances the natural potato and cheese flavors.
Ingredients
- 2 large russet potatoes, peeled and grated
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying, about 4 cups
Equipment Needed
- Box grater or food processor with grating attachment
- Large mixing bowls
- Paper towels or clean kitchen towels
- Baking sheet
- Deep fryer or large, heavy-bottomed pot
- Candy or deep-fry thermometer
- Slotted spoon or spider strainer
- Plate lined with paper towels
Instructions
Prepare the Potato and Cheese Mixture
Peel two large russet potatoes and grate them using the large holes of a box grater or a food processor. Place the grated potatoes in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink to remove as much moisture as possible; this step is crucial for achieving crispy tots and preventing oil splatter. Transfer the dried potatoes to a large mixing bowl. Add one cup of shredded cheddar cheese and one cup of shredded mozzarella cheese to the bowl. Sprinkle one teaspoon of salt and half a teaspoon of black pepper over the mixture. Use your hands or a spoon to combine all ingredients until evenly distributed. The mixture should hold together when pressed. Tip: For extra flavor, you can add a pinch of garlic powder or onion powder to the mixture at this stage.
Form the Tots and Set Up Breading Stations
Take about one tablespoon of the potato and cheese mixture and roll it between your palms to form a compact cylinder or oval shape, roughly one inch long. Place each formed tot on a baking sheet lined with parchment paper. Repeat until all mixture is used; you should have about 24 tots. Prepare three separate shallow dishes or plates for the breading process. In the first dish, place half a cup of all-purpose flour. In the second dish, beat two large eggs until uniform. In the third dish, spread one cup of plain breadcrumbs. This setup allows for an efficient assembly line to coat the tots evenly before frying.
Coat the Tots with Flour, Egg, and Breadcrumbs
Working with one tot at a time, roll it in the flour until lightly coated on all sides. Shake off any excess flour. Next, dip the floured tot into the beaten eggs, ensuring it is fully covered. Allow any excess egg to drip off. Finally, roll the tot in the breadcrumbs, pressing gently to adhere the crumbs and form a complete, even coating. Return the coated tot to the baking sheet. Repeat this process for all tots. Tip: For a thicker, crunchier coating, you can double-coat by repeating the egg and breadcrumb steps once after the initial coating has set for a few minutes.
Heat the Oil and Fry the Tots
Pour about four cups of vegetable oil into a deep fryer or a large, heavy-bottomed pot. The oil should be at least three inches deep to allow the tots to float freely. Attach a candy or deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 375°F. Carefully lower a few tots into the hot oil using a slotted spoon or spider strainer; do not overcrowd the pot to maintain the oil temperature. Fry the tots for two to three minutes, turning occasionally, until they are golden brown and crispy. Monitor the oil temperature closely, adjusting the heat as needed to keep it between 370°F and 380°F.
Drain and Serve Immediately
Use the slotted spoon or spider strainer to remove the fried tots from the oil. Transfer them to a plate lined with paper towels to drain any excess oil. Let the tots cool for one to two minutes before serving; they will be very hot inside. Serve immediately while crispy and the cheese is melted. Tip: For best results, fry in batches and keep finished tots warm in a single layer on a baking sheet in a 200°F oven while completing subsequent batches. This recipe yields about 24 tots, serving four to six people as a snack or side.
Tips and Tricks
For a lighter version, bake the coated tots on a parchment-lined baking sheet at 425°F for 20-25 minutes, flipping halfway, until golden. Use a thermometer to ensure oil stays at 375°F; too low causes greasy tots, too high burns the coating. Make ahead by freezing uncooked, coated tots on a baking sheet, then transferring to a freezer bag for up to a month; fry directly from frozen, adding 1-2 minutes. Dry potatoes thoroughly to prevent oil splatter and achieve crispiness. Experiment with panko breadcrumbs for extra crunch or seasoned breadcrumbs for added flavor without extra steps.
Recipe Variations
- Spicy Version: Add 1/4 teaspoon cayenne pepper to the potato mixture and use pepper jack cheese instead of mozzarella for a kick.
- Bacon Cheddar: Mix 1/2 cup cooked, crumbled bacon into the potato mixture and use all cheddar cheese for a smoky flavor.
- Herb-Infused: Stir 2 tablespoons chopped fresh parsley or chives into the potato mixture and use Italian-seasoned breadcrumbs for an herby twist.
- Different Cheeses: Substitute the cheddar and mozzarella with gouda, provolone, or a blend of your favorite melting cheeses for varied taste.
- Baked Option: For a healthier alternative, bake coated tots at 425°F for 20-25 minutes, flipping once, until crispy and golden brown.
Frequently Asked Questions
Can I bake these cheesy tots instead of frying?
Yes, bake them on a parchment-lined sheet at 425°F for 20-25 minutes, flipping halfway. They will be less crispy than fried but still tasty. Spray with cooking oil before baking for better browning.
What type of potatoes works best for this recipe?
Use russet potatoes due to their high starch content, which helps bind the mixture and creates a crispy texture. Avoid waxy potatoes like red or Yukon Gold, as they may not hold together as well.
How do I store and reheat leftovers?
Store cooled tots in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 375°F for 5-10 minutes until warm and crispy; avoid microwaving to prevent sogginess.
Can I make these tots ahead of time?
Yes, prepare and coat the tots, then freeze them on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time, for a quick snack later.
Why did my tots fall apart during frying?
This usually happens if the potatoes are too wet or the mixture isn’t compacted enough. Ensure you squeeze all moisture from the grated potatoes and press firmly when forming the tots to prevent breaking.
Summary
This recipe recreates Burger King’s cheesy tots with crispy potato exteriors and melted cheese centers. It uses simple ingredients and clear steps for a satisfying homemade snack.
