Crispy Tots Recipe

Thaw & Preheat

If tots are very frozen and stuck together, separate as much as possible. Preheat a deep skillet or Dutch oven with oil to 350°F (175°C). If baking/air-frying, preheat oven to 425°F (220°C) or air fryer to 400°F (200°C).

Make Batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, and garlic powder until evenly combined.

In a small bowl lightly beat the large egg, then whisk into the dry mixture. Gradually add the cold club soda (or cold water) while whisking to create a thick, slightly runny batter that will cling to the tots. The batter should be thicker than pancake batter but still pourable; adjust with another tablespoon of water or a tablespoon more flour if needed.

Prepare Breading

In a shallow bowl combine the panko breadcrumbs and grated Parmesan (if using). Stir to distribute evenly. Place the batter in a separate shallow bowl for dipping.

Coat Tots

Working in batches of about 6 tots, dip each frozen tot into the batter, allowing excess to drip off, then roll in the panko mixture until fully coated. Place coated tots onto a wire rack while you bread the remainder. Keep finished tots chilled briefly in the refrigerator if frying in multiple batches so coating adheres better.

Fry Method

Carefully lower 4–6 coated tots into the preheated oil (do not overcrowd). Fry, turning occasionally, until coating is deep golden brown and crisp, about 3–4 minutes. Use a slotted spoon to transfer to a wire rack or paper towel-lined sheet to drain. Repeat with remaining tots. Check oil temperature between batches and maintain about 350°F (175°C).

Alternative: Oven or Air Fryer

To bake: place coated tots on a parchment-lined sheet, spray lightly with oil, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until golden and crisp. To air-fry: arrange in a single layer in the basket (do not overlap), spray with oil, and cook at 400°F (200°C) for 10–14 minutes, shaking the basket halfway, until crisp.

While tots are still hot, sprinkle with the finely chopped parsley, sea or flaky salt, and a light dusting of smoked paprika if using. Let sit 1–2 minutes to set, then transfer to a serving plate.

Serve immediately with ketchup and sriracha mayo (or your preferred dips) on the side for dipping.