|2||Large Russet potatoes, cut into 1” (2.5 cm) pieces|
|2 tsp||(10 mL) Cajun seasoning|
|3||Maple Leaf® Top Dogs® Original Wieners|
|1 cup||(250 mL) Grated Cheddar cheese|
|1||Dill pickle, finely chopped|
|Salt and pepper|
|1 cup||(250 mL) Cornstarch|
|2 cups||(500 mL) Crushed corn flake cereal|
|Vegetable oil for frying|
BOIL potatoes in a large pot of salted water for 8-10 minutes or until fork tender. Drain well. Mash potatoes until lump free with a hand masher. Season with Cajun spice and stir to combine. Set aside to cool completely. Finely chop the wieners and fold into the potato mixture along with cheese and chopped pickle. Season to taste with salt and pepper.
FORM mixture into small cylinders, about 1½” long and ¾” wide (4 x 2 cm). Place on a baking sheet and chill for an hour.
PLACE cornstarch, eggs and crushed corn flakes in 3 separate shallow bowls. Coat each cylinder with cornstarch, dusting off excess, then dip in egg mixture and finally into crushed corn flakes.
HEAT 1” (2.5 cm) vegetable oil in a large skillet over medium-high heat. Working in batches fry coated “tots” for 1-2 minutes on each side or until golden and crispy. Remove with a slotted spoon and drain on a paper towel lined baking sheet. Repeat with remaining “tots”.
Serve with ketchup or your favourite dipping sauce.
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