Homemade Tater Tots

Recipe Description:

Not something for everyday, but fun for a kid birthday party, or when you just have an old craving. These tater tots are made a healthier version by using sprouted flour to bind them and friend in good ol’ coconut oil (of course you could use a rendered animal fat to fry in if you have it on hand). Enjoy these served with lacto-fermented ketchup for a probiotic treat!

Prep Time: 1 Hours and 30 Minutes

Cook Time: 20 Minutes

Servings: 4 servings

Difficulty: Moderate

Recipe Ingredients:

3 large baking potatoes, about 2 pounds, scrubbed

1/4 cup plus 2 tablespoons arrowroot powder

6 tablespoons sprouted wheat flour

1/2 cup pecorino romano cheese, grated

1/2 teaspoon unrefined sea salt

1 large egg, beaten

coconut oil, for frying

Organic lacto-fermented ketchup

Recipe Instructions:

Preheat an over to 350 degrees. Place potatoes in the oven and bake for about an hour, or until a knife can easily be inserted. Allow potatoes to cool.

Peel the potatoes and discard the peel. Push potatoes through a ricer (if you have one), otherwise, just mash as best you can with a fork, taking care to remove lumps.

Add arrowroot, flour, cheese, egg and salt. Stir to combine.

Knead the mixture with your hands until it forms a soft dough. Cover and let rest for 15 minutes.

Divide the dough into 4 sections and roll each section into a rope about 1 inch thick. Cut the ropes into 1 1/2 inch long pieces.

Heat about 2 inches of coconut oil in a heavy bottomed pot to about 350 degrees. Carefully add about 1/3 of the tots at a time to the hot oil and fry until golden brown. Carefully stir gently to turn the tots. Remove from oil and allow to drain. Repeat with remaining tots.

Sprinkle with additional salt and serve warm.

To freeze, place fried tots on a cookie sheet and freeze until solid. Place in storage container. Reheat by baking at 350 degrees for about 15-20 minutes.

Author: Eat Nourishing Editorial

These are recipes that we have in our real food archive, but have not yet had the opportunity to make and take a photo of. Please feel free to make them and comment. We happily accept photos of recipes that do not currently have one. Email your photo to jami at eatnourishing dot com with the recipe title as the subject. View all posts by Eat Nourishing Editorial

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Eat Nourishing Editorial

Leave a Reply Cancel reply