Sloppy Joes, Tater Tots and Coleslaw

Ingredients

• 900 g Russet Potatoes (About 4 large potatoes)
• 3 tbsp All-Purpose Flour (Acts as a binder)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1.5 tsp Salt (Divided for mixture and finishing)
• 0.5 tsp Black Pepper (Freshly ground)
• 3 cup Vegetable Oil (For deep frying)

Instructions

1. 1

   Par-Boil and Cool Potatoes

   • Place whole, unpeeled potatoes in a large pot. Cover with cold water and add a generous pinch of salt.
   • Bring to a boil over high heat, then reduce to a simmer. Cook for 8-10 minutes until a fork can pierce the outside but the center is still firm. Do not overcook.
   • Drain the potatoes immediately and let them cool completely. To speed this up, you can spread them on a baking sheet and refrigerate for 30-60 minutes.
2. 2

   Grate and Dry the Potatoes

   • Once the potatoes are fully cool to the touch, peel off the skins.
   • Using the large holes of a box grater, grate the potatoes into a large bowl.
   • Transfer the grated potato to the center of a clean cheesecloth or a sturdy kitchen towel. Gather the corners and twist tightly, squeezing out as much liquid as possible over a sink. This step is critical for achieving crispy tots.
3. 3

   Season and Shape the Tots

   • Return the dry potato shreds to the bowl. Add the all-purpose flour, onion powder, garlic powder, 1 teaspoon of salt, and black pepper.
   • Gently mix with your hands until all ingredients are just combined. Do not overmix.
   • Take about 1 tablespoon of the mixture at a time and shape it into a small, compact cylinder (tater tot shape), about 1 to 1.5 inches long.
   • Place the shaped tots on a parchment-lined baking sheet in a single layer.
4. 4

   Freeze for Firmness

   • Place the baking sheet with the tots into the freezer for at least 30 minutes, or up to 1 hour. This step is essential to help them hold their shape and not fall apart during frying.
5. 5

   Fry to Golden Perfection

   • In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
   • Working in small batches to avoid overcrowding, carefully add the frozen tots to the hot oil.
   • Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides.
   • Use a slotted spoon to remove the tots and transfer them to a wire rack set over a baking sheet to drain excess oil.
6. 6

   Season and Serve

   • Immediately after removing the tots from the oil, sprinkle them with the remaining 1/2 teaspoon of salt.
   • Serve hot with your favorite dipping sauces like ketchup, ranch, or cheese sauce.

Ingredients

• 450 g Green Cabbage (about 1/2 medium head, finely shredded)
• 1 large Carrot (peeled and shredded)
• 0.25 medium Yellow Onion (finely grated)
• 1 cup Mayonnaise (use a good quality, full-fat variety)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Granulated Sugar
• 0.5 tsp Celery Seed
• 0.75 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Vegetables

   • In a large bowl, combine the finely shredded green cabbage, shredded carrot, and grated yellow onion.
   • Toss the vegetables together to ensure they are evenly mixed.
2. 2

   Make the Dressing

   • In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and freshly ground black pepper.
   • Continue whisking until the sugar is fully dissolved and the dressing is smooth and creamy.
3. 3

   Combine and Toss

   • Pour the prepared dressing over the shredded vegetables.
   • Use a spatula or large spoon to toss everything together, ensuring the vegetables are thoroughly and evenly coated.
4. 4

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
   • This chilling time is crucial for the flavors to meld and the cabbage to soften slightly. For the best flavor and texture, chill for 1-2 hours.
5. 5

   Serve

   • Give the coleslaw a final stir before serving.
   • Serve cold as a side dish for barbecues, sandwiches, or fried chicken.