Tater Tot Hamantaschen | Gluten-Free + Dairy-Free | It's Raining Flour Episode 159

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

American cheese is often cheaper and melts well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground chicken is often less expensive and lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Start with a bowl of cold water and peel the potatoes into chunks.

Shred half an onion using a food processor with the shredding blade or a grater.

Add the potato chunks to the cold water to prevent browning.

Shred the potatoes in batches, transferring them to a clean dish towel after shredding.

Squeeze out all excess water from the shredded potatoes, aiming for about 3/4 to 1 cup of liquid.

Microwave the shredded potatoes in a microwave-safe bowl for 3 minutes, stirring after every minute.

Add arrowroot starch, kosher salt, and ground black pepper to the microwaved potatoes and mix well without using hands.

Let the mixture sit for 5 minutes to cool down before shaping.

Line a baking sheet with parchment paper and grease it with cooking spray.

Shape the potato mixture into triangles and create a hole in the center with your finger.

Bake the shaped tater tots at 400°F for 15 minutes on each side until golden brown.

Once cooled, pipe ketchup into the centers of the tater tots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary