Tater Cems Recipe
Make Tater Cems Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tater Base
For Frying / Finishing
Sauce (optional)
Method
Tater Base
- 1
Prep potatoes
Peel the russet potatoes (leaving skin on is optional for texture). Grate them on the large holes of a box grater or in a food processor. Immediately transfer grated potato to a large bowl of cold water and swish to remove surface starch.
- 2
Drain and dry
Line a fine-mesh sieve or colander with a clean kitchen towel or several layers of paper towel. Drain the bowl of potatoes into the sieve. Gather the towel and squeeze very firmly to remove as much liquid as possible — at least 2–3 minutes of strong squeezing. Excess moisture prevents crisping.
- 3
Combine dry and binders
Return the dried grated potatoes to a clean bowl. Add the flour, beaten egg, grated cheddar, chopped green onions, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix with your hands or a spatula until well combined into a slightly sticky but cohesive mixture. Taste a small bit of the mixture (cook a pinch in a skillet first if you prefer) and adjust seasoning if needed.
- 4
Form tater cems
Divide the mixture into 10–12 equal portions (about 2 tablespoons each). Shape each portion into a compact oval or round patty about 2.5–3 inches across and 1/2 inch thick. Press edges to compact so they hold together while frying.
For Frying / Finishing
- 5
Heat oil
Pour the neutral oil into a large nonstick or cast-iron skillet to a depth of about 1/8–1/4 inch (approx. 1 cup for a 10–12 inch skillet). Heat over medium-high until shimmering and a small pinch of potato sizzles immediately but doesn’t burn (about 350°F/175°C if using a thermometer).
- 6
Fry the tater cems
Carefully place 3–4 patties in the hot oil without crowding; leave space for flipping. Fry until the underside is deep golden brown and crisp, 3–4 minutes. Using a thin spatula, flip and fry the other side 3–4 minutes until deep golden and cooked through. Adjust heat as needed to prevent burning while allowing full crisping.
- 7
Butter finish and keep warm
When patties are crisp and cooked, add 1 tablespoon unsalted butter to the pan, tilt pan and spoon the foaming butter and a little oil over the patties to glaze them, about 20–30 seconds. Transfer cooked tater cems to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish the remaining batches. Add remaining butter between batches as needed.
- 8
Season and serve
Sprinkle a light dusting of smoked paprika and a pinch of salt over the hot tater cems. Serve immediately with the prepared sauce or sour cream on the side.
Sauce (optional)
- 9
Make the sauce
In a small bowl combine the sour cream, mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and pepper. Whisk until smooth and taste; adjust acidity or heat. Refrigerate until ready to serve. This sauce complements the cheesy, crispy tater cems.