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March 9, 2010

Tater Tots (And Guess What? They're Gluten Free Too!)

Gluten Free Tater Tots

When I saw these tater (I hate that word!) tots a while back on Vanilla Sugar I immediately thought it would be fun to come up with a gluten free version for Jamison! Of course it seems to take me a while to get around to anything these days, so they sat there taunting me for a while until I finally got around to trying out my theories.

I've lately discovered potato flour, and let me tell you even if gluten isn't really an issue for you, you need to experiment with this versatile little flour! It's the perfect thickener for soups or macaroni and cheese, it just adds a little punch of flavor that is subtle, yet such a savory little bite. It also helps baked goods stay moist and things of that nature. It's really an all purpose little work horse in the kitchen!

Overall these tater tots might not be exactly what you would think of when you picture a tater tot from your youth, but they are really, really good! I still hate the word tater, but trust me you want to try these!

What You'll Need:
4 potatoes, peeled & cut into rounds
1 egg , beaten
1/2 stick of butter, softened
1/3 cup of potato flour
Sea salt
Finely ground black pepper
1-2 cups of gluten free bread crumbs (Note: I made my own with some gluten free bread, but you can purchase them if you like. I may or may not have set off the fire alarm during this step...That's up to you to figure out! ;oP)

Cover potatoes with water and bring to a boil. Cook until fork tender.

Heat oil to 375 F.

While potatoes are cooking gather your other ingredients and have them ready to go. Place bread crumbs into a shallow baking dish:

Gluten Free Tater Tots: Gluten Free Bread Crumbs

I find a pie dish works very well for this.

When potatoes are fork tender drain and place into a glass bowl with butter, salt and pepper and then mash:

Gluten Free Tater Tots: Mashed Potatoes

You can mash to whatever consistency you like.

Next add potato flour and egg and stir until incorporated:

Gluten Free Tater Tots: Ready to Shape

It will kind of look like a dough ball.

Shape 1 tablespoon of dough into a rough rounds:

Gluten Free Tater Tots: Ready to Roll

Repeat until you round out of potatoes.

Roll each round in bread crumbs and then fry 3 or 4 at a time for 2-3 minutes until golden brown:

Gluten Free Tater Tots

Place on a baking sheet that has been lined with paper towels to cool. Sprinkle generously with sea salt.

Repeat process until you run out of tots.

Gluten Free Tater Tots: The Inside

Notes: Jamison actually liked these, which really surprised me, but he would have preferred that they have more of the consistency of store bought tater tots. I on the other hand thought these were a thousand times better!

Posted by Dianne at March 9, 2010 9:33 AM

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Comments

What a beautiful, golden brown and crunchy coating! I'll have to experiment with potato flour.

Posted by: Cookin' Canuck at March 9, 2010 11:38 AM

What a beautiful, golden brown and crunchy coating! I'll have to experiment with potato flour.

Posted by: Cookin' Canuck at March 9, 2010 11:38 AM

What a beautiful, golden brown and crunchy coating! I'll have to experiment with potato flour.

Posted by: Cookin' Canuck at March 9, 2010 11:39 AM

Potato flour is really great! It's my favorite discovery as of late.

Posted by: Dianne at March 10, 2010 9:39 AM

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