On the Twelfth Day of Christmas I made my loved ones 12 Drummer Tots from She Likes Food
Eleven cups of piping hot chocolate
Ten Leaping "Frog-less" Legs
Nine Vegan Ladies' Dancers' Legs
Eight Maids' Buckets of Aqaufaba cheese
Seven bowls of Swans of swimming soup
Six Chocolate eggs
FIVE Golden Onion Rings
Four Calling non-bird pies
Three French Crescents
Two turtle candies
INGREDIENTS
- 3 large russet potatoes (1.5-2 pounds)
- 2 (14 ounce) bags frozen broccoli florets that have been thawed, or 8 cups steamed broccoli florets
- 2 teaspoons salt, plus more for sprinkling on top
- Olive oil
- 12 toothpicks
INSTRUCTIONS
- Place potatoes in on instant pot rack with 1 cup of water in the bottom. Set the manual setting for 3 minutes. Drain water and let potatoes cool until they are comfortable to handle. It’s best if they are still warm.
- Once potatoes are warm enough to handle, remove the skins either with your fingers or with a potato peeler.
- Preheat oven to 375 degrees Fahrenheit. Grate potatoes on the large side of a box grater and place into a large bowl.
- Place the broccoli into a food processor and blend until it’s in very small pieces, 30 seconds – one minute. You may need to do it in two batches. Place broccoli onto a kitchen towel and squeeze all excess water out.
- Add the broccoli to the grated potatoes along with the salt and mix everything together. Make sure to mix very well because if you have pockets that are mainly broccoli the tater tots won’t form together as well.
- Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
- Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30-40 minutes, flipping halfway though.
- Cut toothpicks in half and place on top of tots as drum sticks
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