Crispy California Avocado Potato Tots

HomeRecipesMeals & DishesAppetizersCrispy California Avocado Potato Tots

Total Time: 55 min

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Cook Time: 30 min

Prep Time: 25 min

Nutrition Facts

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Nutrition information
per serving

Calories 320

Total Fat 11g

Saturated Fat 1.5g

Trans Fat 0g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 6g

Cholesterol 55mg

Sodium 670mg

Total Carbs 50g

Dietary Fiber 7g

Total Sugars 1g

Protein 8g

Potassium 800mg

Vitamin A 32 mcg; Vitamin C 13 mg; Calcium 34 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 98 mcg; Omega 3 Fatty Acid 0.09 g. % Daily Value*: Vitamin A 4%; Vitamin C 15%; Calcium 2%; Iron 10 %; Vitamin D 0%.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These oven baked and crispy coated tots are loaded with flavor from California Avocado and russet potatoes. They also can be prepared in an air fryer and are great as a vegetarian appetizer or snack, a side dish or with breakfast. We love them served with low-fat sour cream, and guacamole or mashed avocado.

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Serves: 4

Ingredients
Instructions

Tots: 1 lb. russet potatoes, peeled and cut into large pieces 3 Tbsp. snipped fresh chives or chopped green onion tops 1 Tbsp. flour 1 tsp. seasoned salt 1 tsp. onion powder 1/4 tsp. pepper 1 ripe Fresh California Avocado, seeded, peeled and cut into small cubes Coating: 1/4 cup flour 1 egg, well beaten 1 cup panko breadcrumbs Olive oil cooking spray

Place potatoes in a medium pot of boiling water. Cook for 10 minutes or until tender when pierced with a knife, but not cooked all the way through. Drain and let cool slightly.
Coarsely grate potatoes into a large bowl. Stir in chives, flour and seasonings with a fork. Add avocado and stir until avocado is in very small pieces.
Place flour, egg and panko breadcrumbs in separate small bowls next to each other.
Preheat oven to 425°F and line a large baking sheet with foil or parchment paper, then coat with cooking spray. Using wet or lightly floured hands, divide potato mixture into 24 equal mounds. Carefully shape into small oval pieces.
Roll each into flour to coat completely and tap off excess. Roll in egg, then roll in breadcrumbs, pressing lightly to coat as heavily as possible. Place on prepared baking sheet and coat liberally with cooking spray. Bake for 20 to 25 minutes coating with spray twice during baking. Tots should be nicely browned and very crisp.
Season with additional salt, if desired.

Note: Tots also may be cooked in a pre-heated air fryer at 190°F for 10 minutes or until golden brown and very crisp, tossing and coating with cooking spray twice during cooking. Variation: This recipe also works great with frozen shredded potatoes. Simply use one cup frozen shredded potatoes, thawed, and skip the steps of boiling and grating the potatoes. Serving Suggestion: Best served with guacamole and sour cream, but ketchup is always a classic! Beverage Pairing: Milk, juice or water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.