Perfectly crispy golden brown on the outside and tender soft inside, these homemade Gluten Free Tater Tots will become your new favorite snack!
For more potato recipes try Truffle Fries, Potato Salad, Au Gratin Potatoes, Mashed Potatoes or simply type word ''potato'' into the search bar.
Homemade Tater Tots
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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.
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 is 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. 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. Keep them warm by covering with aluminum foil. They should remain warm for about 30 minutes.
- To freeze. Just like any other fried food, it is not recommended to freeze it at all. Make as much as you will eat.
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Recipe Card
Tater Tots (Gluten Free)
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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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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!
Air Fryer Instructions
- Preheat air fryer to 400 F (usually a setting in your air fryer and will take you about 4-5 minutes). Spray the tater tots with a little avocado oil (as far as I've researched avocado oil is the healthiest oil for frying and cooking overall), and spread them out in the air fryer basket.
- You'll have to do this in batches, they should have an inch between them. Season with salt and pepper and other spices if using and cook for 15 minutes at 400F.
- I recommend shaking the basket a few times during this period to ensure even frying. The result should be golden brown tater tots with a crispy exterior. Add extra minutes if you want crispier. This is my go-to air fryer that I use plus these air fryer basket liners.
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.
Julia | The Yummy Bowl
A healthier alternative to traditional freezed tater tots!