Truffle Tots with Lemon Aioli
Elevate your average tater tots with this take on Truffle Tots with Lemon Aioli. Easy to create and delicious, this is a great way to create a restaurant worthy dish right at home.
LEVEL: Easy
Ingredients
Tots
- 2 russet potatoes
- Zest of 1 lemon
- 1 tablespoon parsley, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon truffle oil
- 1 egg
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup corn starch
- ½ cup flour
- Garnish: grated parmesan cheese and chopped parsley
Sauce
- ¼ cup mayonnaise
- ½ cup crème fraiche (or sour cream)
- ½ lemon, juiced
- 2 tablespoons green onion, chopped
- 1 tablespoon parsley, chopped
- ¼ teaspoon thyme, chopped
- ¼ teaspoon onion powder
- ¼ teaspoon granulated garlic
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Method of Preparation
To make the sauce; combine all ingredients and season to taste.
Peel and shred potatoes using a box grater and place in cold water to remove all excess starch. Meanwhile, in a fryer or thick bottomed pot, heat 4 inches of oil to 325° degrees.
Remove potatoes from water and squeeze out excess moisture. Place in mixing bowl and add remaining ingredients. Mix well. Using a small scoop or tablespoon drop batter into hot oil and fry for 4-6 minutes until golden, crisp and cooked throughout. Garnish with parmesan and chopped parsley(optional) and serve with lemon aioli.
