Caviar and Tots, a delightful combination of high-end and low-end ingredients, is a perfect way to elevate your snack spread at a party, Sunday brunch, or fun add-on for homemade Tots. Whether you prefer classic hashbrowns or exquisite caviar bites, we have you covered.
Comfort food can certainly be dressed up! These crispy, golden tots offer a playful twist on traditional dining, replacing ketchup with creme fraiche + caviar. Whether you’re hosting brunch, planning a cocktail hour, or simply craving a touch of luxury on a lazy weekend, this recipe proves that fancy doesn’t have to be complicated. Choose your preferred color: black caviar for elegance, red for bright colors and "pop", or double up for pure indulgence.
INGREDIENTS
DIRECTIONS
- Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
- Using a box grater, finely shred potatoes.
- Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. Transfer potatoes to a large bowl.
- Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry.
- Form potatoes into tots.
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
- Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- Serve immediately.
Top with creme fraiche and a scoop of your choice of caviar! For black caviar, we would choose between Osetra, Siberian, White Sturgeon, Kaluga, or Hackleback. For red caviar, we would suggest Smoked Trout Roe, Trout Roe, Salmon Roe, or Smoked Whitefish.
Garnish with finely chopped chives or sweet onion.
