Cauliflower Tots
Easy recipe for a snack/appetizer using cauliflower and potatoes. Grated cauliflower and boiled
mashed potatoes are mixed with spices and shaped into small cylinders and deep-fried. Serve with mint chutney and/or ketchup. Easy after school snack or a party
appetizer. Enjoy.
mashed potatoes are mixed with spices and shaped into small cylinders and deep-fried. Serve with mint chutney and/or ketchup. Easy after school snack or a party
appetizer. Enjoy.
Ingredients
- 200 gms 2 cups Cauliflower; grated
- 200 gms ~1cup Potatoes; boiled & mashed
- 2 tbsp All-purpose flour /maida
- 2 tbsp Cornstarch in the recipe video at the end of the recipe, I have mentioned it as cornflour. Please read it as cornstarch in the video. Thank you!
- ½ tbsp Rice flour
- 1 tsp Kashmiri red chilli powder; or to taste
- 1 tbsp finely chopped cilantro
- Salt to taste
- Oil for deep frying
Instructions
- Grate the cauliflower using a box grater or food processor.
- Transfer to a muslin cloth. Sprinkle some salt. Let it sweat for a few minutes.
- Roll up the muslin cloth. Squeeze out most of the water from the cauliflower.
Transfer the cauliflower to a clean bowl. Add boiled and mashed potatoes followed by all-purpose flour, cornstarch, and rice - Combine everything well. Use your hands if that is easy.
- Using your hands scoop up 1 to 2 tbsps. of mixture. Shape into a tater to shape (a small cylinder). Repeat with the rest of the mixture. This quantity yielded me about 20 pieces.
- Heat oil in a kadai/wok on medium heat for deep frying.
- Once the oil is hot, add the cauliflower tots one at a time. Fry till golden brown. For me, each batch takes about 5-6 minutes approximately. Do not overcrowd the kadai/wok.
- Once it is fried to your satisfaction, remove it from heat and drain on a paper towel.
- Repeat with the rest of the pieces.
- Serve hot with mint chutney and/or ketchup.
Video
Notes
- 1 cup = 250 ml. Typical US cups are 240 ml. You can use US cups for measurements without any drastic difference in the recipe.
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
- Serving size – I usually get approximately 20 pieces from this measurement. Always adjust the serving size to suit your dietary needs.
- Preparation time does not include the time to cook the potatoes. It is assumed that you have boiled potatoes ready to be used in the recipe.
- Adjust the Kashmiri red chilli powder quantity according to your taste. Reduce the quantity for a milder version. You can use Sweet paprika as a substitute.
- If you want a spicier version, add some chopped green chilis, cayenne, or any other spicy red chilli powder.
- Do not overcrowd the kadai/wok when deep frying. Each batch of cauliflower tots takes about 5-6 minutes to get ready. Actual cooking time may vary depending on the size of the kadai/wok.
- Cornstarch (in the recipe video at the end of the recipe, I have mentioned it as cornflour. Please read it as cornstarch in the video. Thank you!)