Salted Maple Tots Recipe

Prepare and bind

Preheat oven to 425°F (220°C) if baking or heat a deep skillet with 1–2 tablespoons oil to 350°F (175°C) for shallow frying. Thaw the frozen tater tots for 5–10 minutes at room temperature so they’re slightly softened but still cold (this helps them shred and bind). In a large bowl, lightly beat the egg. Add the flour and grated Parmesan to the egg and whisk until combined.

Coarsely chop or pulse the slightly-thawed tater tots in a food processor (2 quick pulses) or by hand with a knife so they break into small pieces but don’t become a smooth mash. Transfer chopped tots to the egg-flour-Parmesan mixture and stir gently to coat. The mixture should hold together when pressed; if it’s too loose, add 1 teaspoon more flour.

Form into bite-sized patties: using about 1 tablespoon of mixture per tot, press and reshape each portion into a rounded tot or compact cylinder to re-form 24 pieces. Place them on a parchment-lined sheet tray while you heat oil or prepare the baking sheet.

Pan-fry or oven-bake

Option A — Pan-fry: Heat 1–2 tablespoons neutral oil in a large nonstick skillet over medium-high. Fry tots in batches, 3–4 minutes per side, until golden-brown and crisp all over. Transfer to a wire rack set over a sheet tray to drain. Option B — Oven-bake: Arrange tots on a parchment-lined baking sheet and brush or spray lightly with oil. Bake at 425°F (220°C) for 12–18 minutes, flipping halfway, until deeply golden and crisp. For extra crispness, switch oven to broil for 1–2 minutes, watching closely to avoid burning.

Make the glaze

While the tots cook, combine maple syrup, butter, soy sauce, and apple cider vinegar in a small saucepan over low heat. Stir until the butter melts and the glaze is slightly reduced and glossy, about 2–3 minutes. Remove from heat and stir in kosher salt, black pepper and red pepper flakes. Taste and adjust: if you prefer more saltiness, add up to another 1/4 teaspoon kosher salt; for more tang, add another 1/2 teaspoon vinegar.

If glaze thickens too much as it cools, warm briefly before using so it’s pourable but not thin.

Glaze and serve

Place cooked tots in a large bowl or on a platter. Drizzle about two-thirds of the warm maple glaze over the tots and toss gently to coat each tot evenly, working quickly so they remain crisp. Arrange coated tots on a serving plate or tray. Spoon the remaining glaze over any spots that need more flavor.

Sprinkle toasted sesame seeds and sliced green onions over the tots. Finish with a light sprinkle of flaky sea salt to enhance the salted-maple contrast. Serve immediately while hot and crisp.