These pop-in-your-mouth puffs are a cross between a classic knish and a tater tot. Make a big batch and freeze some to reheat on the days when you are rushed to get dinner on the table.
- 3½ cups (525 g) russet potatoes, peeled and shredded
- Cold water to cover
- ½ cup (65 grams) Bread Flour Blend
- ½ cup (58 grams) corn flour
- ¼ teaspoon xanthan gum
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- 1 garlic clove, finely grated
- 60 ml (¼ cup) Hemp Milk (page 31) or non-dairy milk of choice
- 80 ml (⅓ cup) sunflower oil
How to Make It
- Place the shredded potatoes in a large bowl and cover them with cold water. Let the potatoes soak for 15 minutes. Strain them and then squeeze them between paper towels to remove as much liquid as possible.
- Preheat the oven to 350°F (180°C). Grease the cups of a mini-muffin pan.
- Combine the flours, xanthan gum, salt, pepper, and onion powder in a medium bowl.
- Blend together the garlic, milk, and oil in a large bowl, using a mixer on medium speed, for about 1 minute. Add the dry ingredients and blend for 2 minutes longer. The batter will be thick. Add the potatoes and blend on low speed to coat the potatoes with the batter, about 30 seconds.
- Spoon the battered potatoes into the cups of the prepared mini-muffin pan. Bake for 30 to 34 minutes, until the tops are golden brown.