Celery Root Tater Tots

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Everyone loves a perfectly crispy, golden brown tot that’s tender and delicious on the inside. We/ve developed a way to make a low carb alternative using celeriac root. To bind it together we use our new favorite ingredient Ultra-Stik, and to keep it consistently crispy we used our old favorite ingredient Crisp Coat. This tot alternative is great for meal prepping, and having a great snack that is also low carb!

Difficulty

Easy

Ingredients

  •  2 Small Whole Celery Root, ~500 Grams (2 cups)
  • 24g Ultra-Stik
  • 10g Salt
  • 2 Quarts of Canola Oil
  • 25g Crisp Coat

Equipment

  • Food Processor w Grater Attachment
  • Bamboo Steamer Basket
  • Large Pot
  • Medium Sized Heavy Bottomed Saucepan
  • Stand Mixer / Paddle 
  • Instant Read Thermometer
  • Rubber Spatula
  • Chefs Knife

Timing

Active Time: 25 Minutes

Total Time: 2 Hours

Yield

12 – 24 Tots Depending on Size

  • Prepare Celery Root

    Mix the Ultra-Stik and the salt in a small bowl until thoroughly combined.
     
    Set Pot to a low boil, and line bottom of steam basket with a towel.
     
    Carefully peel celery root with a chefs knife and cut into 1 inch pieces. Celery root skins are very tough so peeling them with a peeler can be very difficult so a sharp knife is recommended for this task. If you are using a hand grater you can leave the peeled celery root whole.
     
    Grate peeled celery root in the food processor.
     

  • Steam Celery Root and Prepare Oil

    Place 500 Grams of the grated celery root into the towel line bottom of the steamer basket. Put the lid on the basket and steam for 45 minutes.
     
    Remove the towel containing steamed celery root from the basket and let it rest for 10 minutes. Squeeze out as much liquid as you can form the steamed root.
     
    Set the medium sized heavy bottomed saucepan with the canola oil to 350°F and set a plate with the Crisp Coat aside.
     

  • Create Tots

     Place the celeriac in the bowl of the stand mixer with the paddle attachment and mix at the lowest setting.
     
    While the mix is running carefully sprinkle in the Ultra-Stik and salt mixture.
     
    Turn the speed up to medium high and run for 2 minutes scraping down the sides of the bowl after the first minute.
     
    When rolling out your the tots, adding a little bit of oil to your palms will help keep the tots from sticking to your hands.
     
    Formed tots should be fried right away or within a day. Any longer and they will disintegrate in the oil when fried.
     
    You can freeze the tots in freezer bags and they will last for up to 3 months.
     
    Dredge them in the Crisp Coat before frying.
 

  • Fry Tots

    Fry the tater tots for 4 minutes or until golden brown. Transfer to a towel lined plate to blot off excess oil.
     
    Let the fried tater tots rest for 5 minutes before enjoying.
     
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