Disco Tots Recipes

DISCO FRIES RECIPE

Steps:

• Gather the ingredients. Preheat the oven to the temperature needed for the fries (typically 425 F), and place the rack in the center of the oven.
• In a medium saucepan over medium heat, melt the butter. Add the flour, stirring constantly and cooking until golden brown, about 2 minutes.
• While whisking, add the beef broth in a slow, steady stream to the roux , then add the minced shallots and garlic. Stirring regularly, cook the gravy for 15 to 20 minutes, or until it thickens to your desired consistency (it will thicken slightly as it rests).
• Once the gravy is simmering, place the frozen fries in a single layer on a baking sheet and cook according to the package directions.
• Add the Worcestershire sauce, sherry (if using), pepper, and salt when the gravy is nearly done. Stir well to incorporate. Remove the pan from the heat and let rest while the fries finish cooking.
• Remove the fries from the oven and transfer them to a shallow oven-safe serving platter. Reduce the oven temperature to 350 F. Top the fries with the mozzarella cheese and bake for 5 minutes, or until the cheese is melted.
• To serve, drizzle as much gravy as you like over the cheesy fries.

SWEET POTATER TOTS

Steps:

• Preheat the oven to 400 degrees F. Bake the sweet potatoes directly on the oven rack until tender, about 50 minutes. Let cool completely.
• Coat a baking sheet with cooking spray. Peel the sweet potatoes, transfer to a large bowl and mash. Stir in 1 1/2 cups crushed chips, the onion, butter and egg. Add 1/2 teaspoon salt, and pepper to taste; stir until combined.
• Spread the remaining 2 1/2 cups crushed chips in a shallow dish. Scoop about 1 tablespoon of the sweet potato mixture into your hands and shape into a small 1-inch-long cylinder. Repeat to make about 36 cylinders. Roll in the crushed chips to coat on all sides and arrange on the prepared baking sheet; spray with cooking spray. Bake, rotating the pan halfway through, until crisp and golden, about 30 minutes. Season with salt.
• Meanwhile, mix the mayonnaise and Sriracha in a small bowl. Serve on the side for dipping.

SHOP TOTS

Steps:

• Combine the flour, Parmesan, pepper, granulated garlic, granulated onion and chives in a bowl. Whisk the eggs with the sriracha in another bowl. Combine the two, then add the potatoes and mix well. Portion into 1-ounce balls and transfer to a parchment-lined baking sheet. Wrap tightly and transfer to the freezer to set overnight.
• While the tots are chilling, make Memphis Mayo by combining the mayonnaise and BBQ sauce in a bowl.
• Heat the canola oil in a deep pot over medium-low heat until it reaches 350 degrees F.
• Fry the tots, in small batches, until golden brown and cooked through, about 5 minutes. Transfer to a paper towel-lined plate.
• Enjoy hot, dipped in the Memphis Mayo.

5-INGREDIENT BAKED CAULIFLOWER TOTS

Steps:

• Preheat the oven to 350 degrees F. Grease a nonstick baking sheet generously with cooking spray.
• Bring a large pot of salted water to a boil. Add the cauliflower florets to the water and cook just until fork tender, 5 to 10 minutes. Thoroughly drain the florets, then transfer them to the bowl of a food processor. Pulse the cauliflower for a few seconds just until it breaks down into small pieces (about the size of grains of rice). (Do not overmix the cauliflower or the mixture will be too wet to form.)
• Measure out 3 packed cups of the cauliflower and add it to a large bowl. Stir in the onion (see Cook's Note), Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. (The mixture should be roughly the consistency of mashed potatoes.)
• Using your hands, scoop up 1 to 2 tablespoons of the mixture and mold it into a tater tot shape. Place it on the prepared baking sheet, then repeat the shaping process with the remaining mixture, spacing the tots about 1 inch apart. Spray the tops with cooking spray for a little extra crunch.
• Bake the tots for 20 minutes, then flip them and bake an additional 10 to 15 minutes until crisped. Remove and serve with ketchup or your preferred dipping sauce.