Kraut Tots

Kraut Tots

Who needs french fries when there are tater tots around–or, in this case, kraut-tots? This crispy, bite-sized side draws inspiration from the classic favorite, with one fun and delicious twist–sauerkraut! This flavorful variation blends starchy strands of shredded potato with a cup of tangy sauerkraut. Add a dash of seasoning from the spice cabinet and you’re good to go.

Print Recipe
Kraut Tots
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Course Side Dish, Snack
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 15 Minutes
Servings
Servings
Ingredients
Course Side Dish, Snack
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 15 Minutes
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Add the whole potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain the water and let the potatoes cool, and then use a food processor or box grater to shred the potatoes into short strands. You may need to snip the mixture with kitchen shears to make smaller potato strands.
  2. In a medium bowl, mix together the shredded potato, sauerkraut, garlic powder, salt, and pepper. Scoop a heaping tablespoon of the mixture, and then roll and press between your palms to shape into a tater tot. The tots should be densely packed so that they stay together during cooking. Place the tots on a large plate or baking sheet and repeat with the remainder of the mixture. Transfer the tots to the freezer for about 10 to 15 minutes before cooking. They should be firm, but not frozen.
  3. Meanwhile, heat about 2 inches of coconut oil in a tall pot to 350°F. Prepare a paper towel-lined baking sheet and set aside.
  4. Remove tots from the freezer. Use a slotted spoon to carefully lower them into the hot oil, 2 or 3 at a time (be sure not to crowd the pan). Cook, turning once or twice, until golden-brown, 3 to 5 minutes. Use a slotted spoon to transfer the tots to the prepared baking sheet to cool.
  5. Repeat with the remainder and serve immediately.
Recipe Notes

This recipe makes about a two dozen bite-sized kraut-tots, depending on the size of the potatoes and how small or large you form the tots. Be sure to pack the tots as densely as possible when forming them. This will ensure they stay together and hold their shape during cooking.

Use a dish towel to drain as much moisture as possible from the sauerkraut. The more dry it is, the better the tots will cook up. Make sure to use a tall pot when frying; because of moisture in the potatoes and sauerkraut, the oil may sputter or pop during cooking.

Loading...