Cauliflower-Carrot Cheesy Tots

Ingredients for Cauliflower-Carrot Cheesy Tots

• 2 medium carrots (about 240g ), peeled, coarsely chopped

• 230g cauliflower florets

• 5 tablespoons vegetable oil, divided

• 3/4 teaspoons kosher salt, divided

• 80g shredded Parmesan (about 30g )

• 80g shredded sharp cheddar (about 30g )

• 1 garlic clove, finely chopped

• 3 tablespoons chopped chives

• 1/4 teaspoons freshly ground black pepper

• 170g panko (Japanese breadcrumbs), divided

• Nonstick vegetable cooking spray

• 130g plain flour

• 3 large eggs

• Ketchup, for serving

How to make Cauliflower-Carrot Cheesy Tots

Pulse carrots and cauliflower in a food processor (or grate carrot on smallest holes and cauliflower on largest holes of a box grater) until rice-like in texture. Transfer to a large heatproof bowl and toss with 1 tablespoon oil and 1/4 teaspoons salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap and let cool slightly.

Meanwhile, mix cheeses, garlic, chives, pepper, 1/2 cup panko, and remaining 1/2 teaspoons salt in a medium bowl. Stir in carrot mixture until well combined.

Spray a rimmed baking sheet with nonstick spray. Using your hands, roll tablespoonfuls of carrot mixture into tater-tot shapes. Transfer to prepared sheet, then chill at least 10 minutes.

Place flour in a shallow baking dish. Mix remaining 240ml panko and 60ml oil in another shallow dish. Lightly beat eggs in a shallow bowl. Working in batches, toss tots in flour, then dredge in egg, shaking off excess, then coat in panko mixture. Return to baking sheet and chill at least 10 minutes or up to 1 hour.

Arrange a rack in centre of oven and preheat to 218°C. Set a wire rack inside a rimmed baking sheet. Spray with nonstick spray, then transfer tots to rack. Bake tots until deep golden brown and cheese is melted (check by piercing a tot with a paring knife), 22–25 minutes. Serve immediately with ketchup.

For extra-crispy tots, fill a large, deep-sided skillet with 1" vegetable oil and heat over medium to 177°C. Working in batches, fry tots, flipping halfway through, until golden brown and crispy, about 2 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined platter or baking sheet. Serve immediately with ketchup.

Tot mixture can be formed but not breaded 1 day ahead; cover loosely with plastic and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.