Back when I barely knew how to cook, baking frozen tater tots was a godsend. Now that I actually know how to cook, I can make fresh tater tots with a lot of cool ingredients. Garlic tater tots, sweet potato tots - they're all amazing, but this recipe for jalapeño parmesan quinoa tater tots makes the frozen tater tots of my early 20s look like toy food.
I know there are plenty of Vinglers out there that love cooking with quinoa. Here is a new way to incorporate them into your meal. I bet you didn't expect it!
Vegan Jalapeño Parmesan Quinoa Tater Tots
(Makes about 40 pieces)
2 1/2 pounds russet potatoes
1 1/2 tablespoons minced jalapeño peppers
1 cup cooked quinoa
1/2 cup vegan parmesan cheese (or nutritional yeast)
Salt and pepper to taste
1/2 cup panko crumbs
Canola oil for frying
1) Preheat oven to 375F.
2) Prick potatoes all over with a fork and place on a foil-lined baking sheet.
3) Bake for about 25 minutes, until they're starting to get tender, but are still hard in the middle.
4) When potatoes are cool enough to touch, peel them and then shred them with a grater into a bowl.
5) Mix minced jalapeños, quinoa, parmesan cheese, and salt and pepper into the grated potatoes.
6) Using your hands, form the potato mixture into small cylinders. Place on a baking sheet and chill in the fridge for at least an hour.In a heavy-bottomed pot, heat about two inches of oil until it reaches 350 - 375 degrees.
7) Put panko in a bowl and roll potato cylinders in it to fully coat.
8) Fry tater tots in batches until golden brown, about 3 - 4 minutes.
9) With a slotted spoon, move fried tater tots to a paper towel-covered plate.
10) Before frying next batch of tots, make sure oil is still between 350 - 375 degrees.