The perfect vegetarian appetizer for your Super Bowl party – Crispy tater-tots with a healthy profile. Rolled in multi-grain tortilla chips and baked- served with a Honey-Hot Sauce-Butter Glaze and Blue Cheese Dip. Move over chicken wings…
Vegetarian and Gluten-Free.
- 3 large sweet potatoes ( I use organic)
- 2 large egg whites, separated in 2 small bowls
- 3 tablespoon neutral oil*, divided
- 1 cup sweet onions, small dice
- ¾ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup oat flour, can pulse oats fine in a small food processor
- 1 cup multi grain tortilla chips, about 3 ounces, I used Gluten-Free (make into crumbs)
Preheat oven to 400 degrees.
Pierce the potatoes all over with a small knife. Lay them on a parchment lined rimmed baking tray, cover tightly with tin foil. Bake until cooked through and softened, about 1 hour.
Meanwhile, cook the onion with 1 T. neutral oil in a small skillet over low heat, stirring from time to time
until softened, and just starting to color – about 20 minutes.
Cool potatoes slightly, then peel and discard the skins. Cut the cooked potato into large chunks, and pass through a potato ricer into a large bowl. (Don’t have a ricer? – cream well with potato masher.)
Whisk one egg white with a fork until very frothy.
Add the egg white, cooked onions, salt, pepper and oat flour to the potatoes. Mix well to incorporate.
Place the bowl in the refrigerator until cold, about 1 hour (or rush in the freezer for 20 minutes.)
Preheat the oven to 400 degrees. Line a rimmed, large baking tray with parchment paper. Add the remaining 2 T. oil, swirl, or brush to coat.
Pulse the tortilla chips in a small food processor in 2 batches until fine crumbs. Add to a medium sized shallow bowl.
Whisk the next egg white until frothy.
Take out a tablespoon of the potato mixture – add to the palm of your hand. Form into the shape of a “tater-tot” (about 1″ wide X 1 1/2″ long.)
With a pastry brush – brush a small amount of egg white onto the tater-tot shape smoothing it all over.
Add tater-tot to the tortilla crumbs, and coat all over (whatever sticks to tot it is fine.)
Place on oiled, parchment lined pan. Repeat with remaining potato mixture – shaping, brushing with egg white, and coating with tortilla crumbs.
You will have 40 tater-tots.
With the excess oil on the bottom of the pan, brush the tops of the tater-tots with the oil gently.
Bake until crispy, turning once for about 35 minutes.
Serve with Hot Sauce Honey-Butter Glaze and Blue Cheese Dip.
I like to drizzle a bit of the Hot Sauce Honey-Butter Glaze on top of the warm Tater-Tots just before serving, with extra on the side in a ramekin, and the Blue Cheese Dip.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
Can make ahead (also freeze) and reheat.
Hot Sauce Honey Glaze:
In a small skillet add:
2 T. Hot Sauce and 2T. Raw Honey. Heat just to combine, stirring with a wooden spoon.
Add 2 T. cold butter – in one piece over low heat, stir into sauce to emulsified until melted, do not boil.
Blue Cheese Dip:
Add 1/3 cup crumbled Blue Cheese into a small bowl.
Add 2 T. Greek Yogurt, 2 T. Mayonnaise and 1 small, peeled and grated clove of Garlic.
Mash together with a small fork.
To serve, add to a ramekin with a bit of crumbled Blue Cheese on top and 1 t. of chopped chives.
This recipe may not be reproduced without the consent of its author, Karen Sheer
Makes: 40 Tater-Tots