When I was in form four I moved schools and went to a day school. Everything felt different from what I knew. I was learning the same things that I used to from my old school but it did not feel the same. The teachers were suspicious of me, most assumed I had been expelled from my previous school. They kept expecting me to act up. They did not believe that I had changed schools because I was sick. I never really felt like I belonged. I did learn handball which I ended up enjoying.
One of my classmates used to bring potato fritters and she would sell them to us. It was “illegal” to sell anything at school. Which obviously made it more fun! I can not even remember what they tasted like. Then last week I saw one of those quick cooking videos on youtube for tatertots and I was sure this is what I had so many years ago. Plus it looked like something my son would eat.
Kosher salt and freshly ground black pepperto taste
1cupvegetable oil
2tablespoonschopped fresh parsley leaves
Instructions
Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
Serve immediately, garnished with parsley, if desired.*
