Eosinophilic Esophagitis Friendly Air Fryer Tater Tots
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 3 medium), peeled
- 1 tsp kosher salt, plus more for seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 2 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp olive oil or canola oil
- cooking spray
Instructions
- 1
Grate the peeled potatoes on the large holes of a box grater (or use a food processor with a grating disc) into a large bowl. Toss the grated potato with 1 tsp kosher salt and let sit for 10 minutes — the salt draws out moisture.
- 2
Transfer the salted potato to a clean kitchen towel or cheesecloth and wring firmly over the sink, squeezing out as much liquid as possible. The potato shreds should feel nearly dry to the touch. Return them to the large bowl.
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