Sauerkraut Tots

Makes 25 servings

If you assumed tater tots were off limits, think again. These babies from Scott Dolish of The Bent Brick have just six grams of fat and 80 calories per serving (about 12 tots). Go on, grab a handful.

·   Parchment paper

·   3 pounds Russet potatoes, cooked and peeled

·   3 cups sauerkraut, drained and finely chopped

·   5 tablespoons potato starch

·   5 teaspoons salt

Using a box grater, grate the potatoes onto a sheet tray lined with parchment paper. Allow the potatoes to cool slightly at room temperature, then place in a large stainless steel bowl. Add remaining ingredients to bowl and knead with your hands until combined.

Line a sheet tray or flat baking dish with parchment paper and dust with potato starch. Pack the potato mixture tightly into the baking dish, up to about 1/2 inch high. Allow to cool uncovered under refrigeration for 3 to 4 hours.

Using the smallest ring mold (ideally 3/4 inch in diameter and 1 inch tall), punch out the tots and place on a separate parchment-lined sheet tray. Save the potato scrap and repeat packing steps above (without the refrigeration) until the potato mixture is gone.

Place tots in the freezer. Once frozen, pan-fry in a medium-size pan in 350°F oil until golden brown.