Step 1

Combine the flour, Parmesan, pepper, granulated garlic, granulated onion and chives in a bowl. Whisk the eggs with the sriracha in another bowl. Combine the two, then add the potatoes and mix well. Portion into 1-ounce balls and transfer to a parchment-lined baking sheet. Wrap tightly and transfer to the freezer to set overnight.

Step 2

While the tots are chilling, make Memphis Mayo by combining the mayonnaise and BBQ sauce in a bowl.

Step 3

Heat the canola oil in a deep pot over medium-low heat until it reaches 350 degrees F.

Step 4

Fry the tots, in small batches, until golden brown and cooked through, about 5 minutes. Transfer to a paper towel-lined plate.

Step 5

Enjoy hot, dipped in the Memphis Mayo.