A classic tot with a veggie twist. Let the Super Bowl appetizer games begin. —INGRAIN, Winter/Spring 2020
Potato tots we love; the whole green-veggie tot trend...not so much. But combine the two and it’s a great weeknight riff on the classic. New potatoes (red or gold) work best. You can shape the potato cakes up to 3 days ahead and fry them up come game time.
Pairing So-Lo (Goose Island)
1 pound new potatoes
2 small zucchini
1 tablespoon cornstarch
1 teaspoon caraway seeds
2 teaspoons sea salt
1 teaspoon pepper
Lemon aioli (ingredients and recipe below)
1 pound new potatoes (unpeeled) in half or so all are about the same-size chunks. Blanch potatoes in a medium pot of simmering water until just tender, 10 to 15 minutes, depending on size. Strain and let cool.
2 small zucchini into a medium bowl, wrap in paper towels, and squeeze out any excess water. Grate cooked potatoes (remove skin) and add to the same bowl. In a small dish, mix together 1 tablespoon cornstarch + 1 teaspoon caraway seeds + 2 teaspoons sea salt + 1 teaspoon pepper. Sprinkle over potato mixture, and mix until well combined.
Zucchini-potato mixture into 1-inch oblong pieces. Add enough vegetable oil to a heavy-bottomed skillet to a depth of ½ inch and heat skillet over medium-high heat. When oil is hot, fry tots until golden brown, about 30 seconds per side.
Tots on a paper towel–lined plate and sprinkle with sea salt. Serve tots as they come out of the frying pan with lemon aioli or keep warm in a preheated 250°F oven.
Makes ½ cup
Zest + juice of ½ lemon
1 tablespoon capers
½ cup mayonnaise
Zest + juice of ½ lemon (or to taste) + 1 tablespoon capers (chopped) + ½ cup mayonnaise together in a medium bowl. Serve immediately or refrigerate for up to 2 days.
Looking for more Super Bowl goodies? Check out A Better Bowl.