- Whisk all horseradish dip ingredients together in a small bowl. Set aside.
- In a medium bowl, stir together the mashed potatoes, chopped corned beef, parmesan cheese, chives, salt, pepper, paprika, and garlic salt.
- In another small bowl whisk the eggs and season with salt and pepper. In another small bowl add the crushed crackers.
- Use a 1 TBSP scoop to portion the tater tots. Roll them into balls between your palms.
- One at a time, dunk the tater tots into the egg, then into the crushed crackers, shaking off the excess. Then repeat, so that there is a double coating of cracker crumbs.
- Heat the oil to 365 degrees in a deep skillet. You just need about 1/2″ of oil in the pan.
- Fry the tater tots in batches, don’t over crowd the pan. Fry on each side for about 30-45 seconds, just until they are golden brown.
- Drain off the excess oil and salt the tater tots as the come out of the oil.
- >Serve with horseradish ranch.
By: Liz Buuck @BuuckFarmsBakery