vanessaveg's Reviews
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Website: Serious Eats
(I hacked this recipe to make it vegan. More on that below.)
I made these for a friend who can't have gluten and another friend who is very finicky. They loved it. They come together pretty quickly and weren't difficult to make, as long as you can find all of the ingredients--you may have to make a trip to Whole Foods or someplace with a large baking section to get the xanthan gum.
My only complaint is the recipe states this serves 8. I made 10 and I had a huge amount of batter left over. I think you could almost make double the amount stated. Also, keep a close watch on the frying dogs, they burn very easily.
There were lots of tips about how to make the end product successful (dry the hot dogs completely first, roll them in rice flour to help the batter stick, etc.), which I really liked. This was my first time going to this website, but I'll definitely check it out in the future.
**I converted this recipe to vegan (successfully) by swapping the following:
1. ) Veggie dogs. Many aren't gluten-free. You''ll have to read the packages. I used Light Life.
2.) Unsweetened plain almond milk in place of dairy milk
3.) Bob's Red Mill Egg Replacer (one tablespoon combined with three tablespoons water for each egg) for the two eggs. I was most worried about this part, but the batter integrity was fine.
4.) The recipe also calls for honey, which is strictly speaking not vegan. I still eat honey. If you wanted to swap it out, grade B maple syrup should do. Be sure to use real maple syrup, or the viscosity will be way off.
5.) Unrelated to veganism, but the recipe specifies white rice flour, and I only had brown. I used the brown, and everything came out fine.
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It turns out most commercial tater tot brands are vegan and gluten free, which fulfills the various dietary needs of everyone who would be eating these. So I'm not sure what possessed me to make these from scratch. They are so much work. To wit: peel and cube potatoes, lightly fry them, transfer them in small batches to a food processor and pulse, combine the mix with cornstarch, salt and pepper, shape them into cylinders and fry them again. Getting and keeping the oil at 350 in order to do all this frying took a lot more time than I expected.
These were good, but in the end they didn't really taste that different from store-bought. Too much trouble to make again.
(Also when you see how much oil it takes to make tater tots, you won't want them again.)
Equipment needed: food processor, wok/dutch oven/deep fryer
useful (1)