According to Dan Whalen, the author of "Tots!: 50 Tot-ally Awesome Recipes from Totchos to Sweet Po-tot-o Pie," you can make mini potato pancakes, or latkes, with store-bought tater tots.
"They aren't the most authentic version of the Jewish classic, but they are a great, easy way to satisfy a craving!" he says.
"I like to serve these with sour cream and applesauce, or—for a fancy occasion—some caviar with sour cream and chives, but feel free to get creative with your toppings. This recipe is easy to scale up for a crowd—simply turn more tots into totkes!"
Totkes with Caviar and Sour Cream
Serves 2 or 3
10 frozen tots, defrosted
Vegetable or peanut oil, for frying
Sour cream, for serving
Caviar or Applesauce, for serving
Chopped or sliced fresh chives, for garnish (optional)
Heat 2 tablespoons of oil in a large, nonstick frying pan over medium-high heat. Add the tots (in batches if necessary, adding extra oil as needed) so they have a good 3 inches of space between them. Using a spatula, flatten the tots, pressing down on them one by one to form 2-inch-wide disks.
Cook the totkes, flipping once, until browned on both sides, about 3 minutes per side.
Transfer the cooked totkes to a paper towel to absorb excess grease, then transfer them to a plate. Top each tot with a dollop of sour cream and caviar and some chives, or with sour cream and applesauce. Serve immediately.
Recipe from "Tots!: 50 Tot-ally Awesome Recipes from Totchos to Sweet Po-tot-o Pie" by Dan Whalen (Workman), in Trade Paperback and eBook formats, available via Amazon
For more info:
For more recipes from "Sunday Morning" visit the