You know those moments
When you feel that above-average level of confidence and you decide to remake a classic. (a dish that’s already done so right) So you’re standing at home in the privacy of your own kitchen, and it turned out to be a major fail, we can relate.
With much excitement, this healthier spin-off of the popular Tater Tot classic was a satisfying win!
One of the benefits of making a recipe from scratch is that you can replace ingredients with healthier options. We wanted to add something healthy, green and with some bold flavour and texture.
The tots are savory and crispy with a tasty pop of broccoli rabe in each bite. We tried to make them ahead and freeze them so we have tasty snacks on hand. butt.. they disappear really fast so we bake them all at once. They are GOOD!
(30 tater tots)
1 lb Russet potatoes, peeled
1/2 cup water
1/2 pound broccoli rabe
1 tsp olive oil
1 tbsp all purpose flour
1 tsp garlic powder
1/2 tsp paprika
1 tsp salt
1/2 tsp pepper
1 egg, beaten
2 cups oil for frying
Place the potatoes into large pot filled with cold water. Bring the water to a boil. Once boiling, continue to cook for 5 minutes. Remove potatoes the water, place into an ice bath to cool.
In a large frying pan, bring 1/2 cup water, and pinch of salt to a simmer. Cover, and simmer until broccoli rabe is tender. (add a bit more water if needed) Once water has evaporated, drizzle the broccoli rabe with 1 tsp olive oil. Remove from the pan and let cool. Once cool, chop finely.
Once the potatoes are cool enough to touch, grate them with a cheese grater.
Place the potatoes, broccoli rabe, flour, garlic powder, paprika, salt, pepper, and egg into a large bowl and combine.
Heat the oil in a frying pan on medium heat.
Shape the potato/broccoli rabe mixture with your hands into small tater tot cylindrical shapes. Lay them onto a baking sheet while the oil heats.
Once the oil is hot, place 10 tater tots into the pan at a time. Do not overcrowd. Fry on each side for 5 - 7 minutes. Remove from pan and place on paper towel to drain any excess oil. Serve warm.
You can make a batch ahead of time and freeze them for later snacking!