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Shredded beets turn into tots in this creative appetizer. Season beets and russet potatoes with a savory blend of McCormick® Black Pepper, Garlic and Chili Powder. Fried until crispy, they feel even more “grown-up” when dunked into a cool, creamy dipping sauce, starring our citrusy Pure Lime Extract.
Recipe created by two-time "Chopped" champ, Chef James Briscione. He brings creativity to the table with bold flavors and spices in his new Food Network cooking show, "Man Crafted."
Nutrition information coming soon.
For the Beet-Er Tots, peel the beets and potato and grate them on the coarse holes of a box grater. Toss with the salt and place in a colander. Squeeze the mixture and press with your hands to extract as much liquid as possible.
Combine the hot water, gelatin powder, chili powder, onion powder and pepper to taste in a bowl and stir until dissolved. Pour the mixture over the grated beets and potatoes and mix quickly to distribute.
Divide the mixture into 3 equal parts and place each on its own long sheet of plastic wrap. Form into cylinders approximately 3/4- to 1-inch thick and wrap tightly in plastic wrap. Place in the freezer to firm, 8 hours or up to overnight.
Add 2 inches of oil to a high-sided saute pan and heat over medium-high heat until it registers 375 degrees F on a deep-frying thermometer.
Unwrap the rolls and slice into 1-inch pieces. Fry in batches until golden brown, 3 to 4 minutes per batch. Drain on a rack and sprinkle with salt before serving with the Spiced Yogurt and Avocado Crema.
For the Spiced Yogurt and Avocado Crema, pulse together the cilantro, oil, lime extract, salt, cumin, black pepper, avocado and jalapeno in a food processor,until blended together smoothly. Add the yogurt and blend until smooth and creamy.