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>> 4 medium baking potatoes, peeled
>> 1/2 cup mozerella cheese,grated
>> 1/2 cup cheddar cheese, grated
>> 1/4 cup finely chopped lamb's quarters
>> 1 tsp garlic powder
>> 1 tsp paprika
>> Flour for dusting
>> 2 eggs beaten
>> 1 cup or more of Panko crumbs, seasoned with additional garlic and paprika
>> Enough peanut oil for deep frying
Place potatoes in a pot of cold water. Bring to a boil and cook until they are just tender. Drain and cool slightly. Grate potatoes into a large bowl. Add all the cheese, lamb's quarters, garlic powder, paprika and salt and pepper to taste.
Roll the potatoes into small cylinders and place on baking sheet. Put flour, eggs and panko crumbs in three separate bowls. Dust each rolled potato in flour, then in the egg, and then cover with the panko crumbs (or regular seasoned bread crumbs). Return each rolled potato tot to the baking sheet. Place the potato tots in the refrigerator for at least 30 minutes for the crumb mixture to set well.
Heat deep fryer to 325 degrees F. Cook the tots in batches until golden brown on each side. This should not take long, only about 5 minutes.
Drain and serve with malt vinegar aioli.
Cooking Tip: These can also be baked in a 350 degree F oven for 20 to 25 minutes or until golden brown.
Ingredient Tip: You can swap out the lamb's quarters with 1 tablespoon wild smoothie greens. You can also swap out the lamb's quarters with any wild edible greens you like such as plantain, yellow dock or dandelion. Spinach or kale will also work just as well.
Wild Edibles in Recipe: Lamb's Quarters
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Main Dishes
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