Homemade Broccoli, Potato & Corn Tater Tots | Easy Recipe | Kid Friendly
Crispy golden tater tots made with - broccoli, potato, sweet corn and cheddar cheese. Crispy on the outside, soft and flavourful on the inside these tater tots make for irresistible bites. Serve it with a dipping sauce and watch them disappear fast! Oven & Air Fryer method also provided.
Servings 4 people
Ingredients
- 3 large Parboiled Potatoes
- 1/2 cup Sweet Corn Kernels or fresh boiled corn
- 1 Large Broccoli Head approx 350 grams
- 1 cup Panko Bread Crumbs or regular dried breadcrumbs
- 1 large Egg substitute; 1/4th cup rice flour or all purpose flour
- 90 grams Cheddar Cheese grated
- 1 tbsp Minced Garlic
- 1 tsp Red Chili Flakes optional
- 1 tsp Italian Seasoning optional
- Salt and Pepper to taste
- Oil for Deep Frying
Instructions
- Grate parboiled potatoes in a bowl.
- Add 1/2 cup frozen sweet corn kernels in boiling water. Keep aside for 10 minutes. You can use boiled fresh corn too.
- Grate 1 large head of broccoli. Add 1 tsp salt to it and keep aside for 20 minutes.
- Squeeze out as much water as you can from the broccoli.
- Coarsely blend corn in a blender. Just blitz for 10 to 15 seconds. (DO NOT ADD WATER). Add both broccoli and corn to the potatoes.
- Now add minced garlic, salt & pepper to taste, egg, bread crumbs, chili flakes, Italian seasoning and grated cheddar cheese. Mix everything well and form a thick paste. If it feels sticky, add more bread crumbs.
- Check for seasoning. Once ok, give it a cylindrical shape or any shape you like. Refrigerate it for 30 minute.
- Heat any neutral oil which has a high smoking point in a wok on a medium heat.
- Once the oil is hot, work in batches and add tots in oil and fry on medium heat, until crisp and golden brown, 3-4 minutes. Transfer to a paper lined plate.
- Serve immediately with ketchup, mint chutney or tzatziki (hung curd dip). I personally enjoy them with tzatziki.
Notes
- Prevent Sticking: Lightly oil your hands while shaping the tots to prevent the mixture from sticking to your hands.
- Fry in batches. If too many tater tots are added at once, the oil temperature will drop and the tater tots will absorb too much oil, resulting in soggy tots.
- Refrigerate before cooking: Refrigerating before cooking is preferred to preserve texture and for optimal freshness.
- Mix it up: You can swap broccoli for zucchini or cauliflower, potatoes for sweet potatoes or just make it just with broccoli. You can also add minced red onions or shallots to this recipe. To spice it up you also add very finely chopped jalapenos.