salt and vinegar cauli-tots

Fried or baked, these snacks are filling and satisfy all potato chip cravings.

(Makes approx. 12-15 Tots)

what you’ll need:

3 cups (750 mL) canola or sunflower oil
1 cup (250 mL) finely grated Russet potato
1 cup (250 mL) finely grated cauliflower
¼ cup (50 mL) finely chopped leeks
¾ tsp (3 mL) sea salt, divided
½ tsp (2 mL) freshly ground black pepper
1 egg
2 tbsp (30 mL) coconut vinegar (See Tips)

frying instructions:

1. In a deep sauce pan, warm oil over medium heat. Bring oil to 325F (see tips)

2. In a mixing bowl combine potato, cauliflower, leeks, egg and ½ tsp (2 mL) salt and pepper. Mix well to combine.

3. Transfer mixture to a strainer and remove all excess water.

4. Evenly divide mixture into 12-15 bite-size portions and transfer, one by one, to the warm oil.

5. Fry until one side is golden brown, about three minutes.

6. Flip and fry until second side is crispy and golden brown, about one minute.

7. Remove from oil and cool on paper towel, removing any excess oil.

8. In a mixing bowl combine vinegar and remaining salt and toss tater-tots well to evenly coat. Serve immediately.

tips from chef jordan’s kitchen:

In the absence of a thermometer, before frying, do a quick test by adding some mixture to the oil. You can gauge the temperature of the oil from how fast or slow your sample will fry. Adjust your heat accordingly.
Any vinegar can substitute well for coconut vinegar in this recipe but apple cider vinegar is my favorite.

Baked NOT fried:

1. Preheat oven to 350F.
2. Evenly divide mixture into 12-15 bite-size portions and transfer to a parchment paper-lined backing sheet.
3. Bake until golden brown, about 25 minutes.
4. Remove from heat and toss with salt and vinegar mixture.