Perfectly crispy golden brown on the outside and tender soft inside, these homemade Gluten Free Tater Tots will become your new favorite snack! These highly addictive tots will make you say goodbye to store-bought unhealthy tater tots!
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Why it's yummy
- Fresh is always best - freshly made homemade tots taste way better than from the freezer aisle!
- Healthier - making these tots at home means you are controlling what ingredients go inside, no additives (xantham gum only). However, are still deep-fried in oil. If you own an air fryer, these gluten-free tater tots can be made in an air fryer as well!
- Soft and fluffy on the inside and perfectly crisp on the outside.
If you are looking for more potato recipes be sure to try these popular recipes next: Homemade Parmesan Truffle Fries, Potato Salad Without Eggs, Creamy Au Gratin Potatoes, Mashed Potatoes With Cream Cheese And Garlic, or simply type word ''potato'' into the search bar.
Ingredients
- Potatoes - In the US use Russet potatoes (Idaho potatoes), these potatoes are high in starch and have low moisture content. Anywhere else in the world any starchy potato should work here. A starchy potato will make the tater tots exterior extra crispy but remain fluffy and tender on the inside.
- Cheddar cheese - freshly grated block of cheddar will melt better than already grated store-bought. I used cheddar cheese but any other hard or semi-hard cheeses will work just fine here. Edam, Gouda, Gruyere.
- Oil - Vegetable oil is the best oil for deep frying. Canola oil and peanut oil are other popular options. And you’ll need plenty. The tater tots should be fully submerged in the oil. For less oil, you can use a smaller pot. Alternatively, if you have a deep fryer this would be the best option.
- Chili flakes - use red chilin flakes or chili powder to add a little spicy zing to your homemade tater tots.
- Flour - helps to bind these gluten free tater tots even more (we only use a little here because most of the binding work is done by the par-boiled grated potatoes themselves). Choose your gluten-free brand but the most important thing is that it should have a thickener/stabilizer in it. Otherwise, you’ll need to add xantham gum or something similar to your flour mixture. I used my Gluten Free Flour Blend for this.
Instructions
Bring a large pot with salted water to a boil. Add peeled and washed potatoes, cover with a lid, and cook for 5-6 minutes. The potatoes need to be par-boiled (partially boiled).
Pour out the water and let cool completely, then transfer to the fridge for 10-15 minutes.
Grate the potatoes with a cheese grater into a large bowl. The potatoes should be ‘’medium’’ grated, not very thin (otherwise will turn into ''mashed potatoes'') but not very thick either.
Drain the excess water with a towel or fine mesh strainer or milk bag(Important!)
In the same bowl with potatoes add flour, cheese and spices. Mix gently.
Start shaping the potato mixture into cylinder ‘’tot’’ shapes. Tip: prepare a small bowl with water on the side to dip your fingers in it if the mixture gets too sticky. And it will be sticky and messy!
In a large skillet with deep bottom, heat up oil about (you should have about 3 inches of oil in the pan or use deep frying for this).
Once the oil is sizzling hot (measure with a kitchen thermometer, oil should be at 375 F), lower tater tot, one by one into oil, making sure they’re not touching each other.
You’ll need to do it in batches. Fry the tots until golden brown on all sides, flipping them halfway through as needed.
Transfer to a plate lined with paper napkins to remove the excess oil.
Serve warm with your choice of dipping sauces. I am easy, I like to use ketchup!
Tips
- Squeeze out the excess moisture - after grating the potatoes, take time to drain the potatoes from the extra moisture. You can do that with paper towels, a milk bag for example.
- Wait until the oil in the pan sizzling hot (measure with a kitchen thermometer, oil should be at 375 F) before submerging the tater tots in it.
- Things will get messy - shaping the tots is not the easiest thing in the world and not the hardest but it is a very messy job. You’ll need to clean your hands a couple of times while shaping the tots.
- Grater - I used a simple box grater and chose the cheese grater surface for this. I’m sure you know which one I mean! Grating the parboiled potatoes is another important step here that can mess everything up in seconds. If grated too thin and small will result in a very mushy and sticky consistency that makes it impossible to do anything with the potatoes. Grate too thick and you won’t be able to shape them together in ‘’tots’’ as grated bits will simply not stick to one another.
- Frying - when submerging the tots in the oil for the first time, don’t attempt to move them right away even if they happened to be too close to each other. Don’t separate or touch them, as they may fall apart and shape will change. Do this in batches, slowly. Wait until they start to get golden brown in color and crisp, you may then flip them over gently.
- Overall suggestion - it may take a few trials and errors until you make the perfect tots but they are so worth it. It took me about 3 failed recipe tries to make the perfect ones, sometimes the reason was not properly parboiled potatoes, grated too thick or thin, and then simply rushing the whole deep-frying process.
Storing and freezing instructions
- To store. To serve gluten free tater tots later, you can keep them warm by covering with aluminum foil. They should remain warm for about 30 minutes. Fried food is not recommended to be stored for later consumption after that. The same goes for refrigerating fried foods. Not good!
- To freeze. Just like any other fried food, it is not recommended to freeze it at all. Make as much as you will eat. And if you need to freeze these, or simply make too much you can place the raw shaped tots onto a smaller baking sheet and keep them in a single layer, separate from each other. Place the whole tray into the freezer for up to 2-3 months. Then when ready, thaw until almost thawed and proceed with the recipe. For frying, these gluten free tater tots do not need to be completely thawed.
Serving Suggestions
- With plenty of dipping sauces - choose your favorite sauces here but I like to keep things simple and use high-quality ketchup, mayo, or sour cream/creme fraiche.
- Serve these tots as a snack or appetizer but best served together with the main course such as baked or fried fish, pork, chicken, beef.
Choose your favorite and best sauce for tater tots and enjoy!
My dipping sauce recommendations:
FAQ
The reasons for your tater tots falling apart are a ton. Not enough or too much ‘’par-boiled’’ potatoes, not enough flour, old or not good quality frying oil. Also when lowering the tots into frying pot/fryer make sure to do it slowly and apart from one another. Wait until the bottom will become firmer and golden brown and only then flip them over.
For homemade tater tots, it is very quick. If using enough oil, and heated to 375 F, It shouldn’t take you more than 2 minutes for a perfectly golden brown and crispy tater tot.
I hope you'll enjoy these gluten free tater tots recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
Gluten Free Appetizer Recipes
- Roasted Summer Squash Spread (Kabachkovaya Ikra)
- Gluten Free Latkes (Potato Pancakes)
- Grilled Vegetarian Tostadas
- Easy Pico De Gallo
- Cheesy Summer Squash Zucchini Bites
Homemade Gluten Free Tater Tots
INGREDIENTS
- 5 medium russet potatoes peeled
- ⅓ cup sharp cheddar cheese freshly grated
- 1 tablespoon GF flour blend with xanthan gum
- Salt and pepper to taste
- Oil for frying
- ½ teaspoon chili flakes
- 1 teaspoon cornstarch
INSTRUCTIONS
- Bring a large pot with salted water to a boil. Add peeled and washed potatoes, cover with a lid, and cook for 5-6 minutes. The potatoes need to be par-boiled (partially boiled).
- Pour out the water and let cool completely, then transfer to the fridge for 10-15 minutes.
- Grate the potatoes with a cheese grater into a large bowl. The potatoes should be ‘’medium’’ grated, not very thin (otherwise will turn into mashed potatoes) but not very thick either. Drain the excess water with a towel or fine mesh strainer or milk bag (Important!)
- In the same bowl with potatoes add flour, cheese and spices. Mix gently.
- Start shaping the potato mixture into cylinder ‘’tot’’ shapes. Tip: prepare a small bowl with water on the side to dip your fingers in it if the mixture gets too sticky.
- In a large skillet with deep bottom, heat oil about (you should have about 3 inches of oil in the pan or use deep frying for this). Once the oil is sizzling hot (measure with a kitchen thermometer, oil should be at 375 F), lower tater tot, one by one into oil, making sure they’re not touching each other.
- You’ll need to do it in batches. Fry the tots until golden brown on all sides, flipping them halfway through as needed. Transfer to a plate lined with paper napkins to remove the excess oil.
- Serve warm with your choice of dipping sauces. I am easy, I like to use ketchup!
Video
NOTES
- My Gluten free flour blend
- Squeeze out the excess moisture - after grating the potatoes, take time to drain the potatoes from the extra moisture. You can do that with paper towels, a milk bag for example.
- Why do tater tots fall apart? The reasons for your tater tots falling apart are a ton. Not enough or too much ‘’par-boiled’’ potatoes, not enough flour, old or not good quality frying oil. Also when lowering the tots into frying pot/fryer make sure to do it slowly and apart from one another. Wait until the bottom will become firmer and golden brown and only then flip them over.
- How long does it take to fry tater tots? For homemade tater tots, it is very quick. If using enough oil, and heated to 375 F, It shouldn’t take you more than 2 minutes for a perfectly golden brown and crispy tater tot.
A healthier alternative to traditional freezed tater tots!