How I Ended Up Obsessed With These Tots
Okay, full disclosure—I never meant to become that person who raves about cottage cheese. But, here we are! One late night, with two squabbling kids and an empty snack cupboard, I cobbled these together out of desperation (and maybe a fridge cleaning impulse). Turns out, my “oops, that’ll do” snack is now a household legend. Seriously, even my partner, who thinks cottage cheese is only for 80s diet plates, keeps sneaking them off the tray. I made them for game night last week and half my friends thought I was joking about the two ingredients. Not kidding, you’ll probably have to double the batch.
Why You’ll Want to Make These Again (and Again)
I make these when the hangry hits, or when I’m out of patience (which is…often). My family goes crazy for them because they’re crunchy on the outside and soft inside—plus, you can dip them in basically anything. They’re also great when you’re feeling lazy (or you’ve got one eye on the telly and can’t be bothered with complicated snacks). Plus, if your kids are suspicious of green things, these are just pale, golden, and friendly looking. I used to struggle with bland, sad, health snacks, but honestly, these tots fixed that.
So, What Do You Need?
- 1 heaping cup cottage cheese (whole milk or low fat both work; my gran swears by Daisy brand, but store brand is fine, too)
- 1 cup instant mashed potato flakes (honestly, even leftover mashed potatoes work in a pinch; I’ve used garlic mashed and it was chef’s kiss)
Optional bits (I sometimes toss these in):
- Handful of grated cheddar (if you’re feeling wild)
- Chopped chives or green onion (my neighbor’s garden supplies these…with or without her knowing!)
- Paprika, garlic powder, or black pepper (for a kick)
Alright, Let’s Get These Tots Going
- Dump cottage cheese and potato flakes into a bowl. Mix it up till you get a thick-ish dough. (If it looks a bit too loose, just add a shake more flakes. No need to be fussy about it.)
- Let it sit for 2-3 minutes. This is where I usually sneak a taste—just to check if it needs salt. Sometimes it does, sometimes it doesn’t. Depends what cheese you used.
- Now, scoop out little blobs—about a tablespoon each—and roll them into rough oval shapes. (They don’t have to look like art. Mine are always, hmm, rustic.)
- Spray your air fryer basket with a bit of oil (or brush it, if you’re fancy). Pop the tots in, spaced out a bit—don’t cram them, they need room to get crispy.
- Air fry at 400°F (200°C) for about 10-13 minutes. Flip them halfway through. If they’re golden brown and crisp, they’re done. If not, give ‘em another minute or two. (Don’t panic if a few split open, it happens.)
Notes From My Many Experiments
- Don’t use cottage cheese with those giant curds—it gets weirdly lumpy. But hey, if that’s all you’ve got, just mash it up a bit first.
- I once tried making these with Greek yogurt instead. Not gonna lie, they were a bit too tangy for me. Maybe you’ll love it?
- If you’re using leftover mashed potatoes, you’ll need less than a cup—start with half and add more if needed.
How I’ve Tweaked (and Sometimes Ruined) These
- Once, I tried mixing in some finely chopped jalapeño. That was a hit with the grownups, not so much with the kids.
- Adding parmesan? Yes, please. But don’t go overboard—it’ll get salty fast.
- I once tried breadcrumbs instead of potato flakes. Didn’t hold together, just crumbled apart. Lesson learned!
Do You Really Need an Air Fryer?
Look, I love my air fryer—it’s my best mate in the kitchen. But if you don’t have one, just use a regular oven. Bake at 425°F (220°C) on a lined tray for about 15-18 minutes. They won’t get quite as crispy, but they’ll still do the trick. Or, honest truth, I once pan-fried them in a smidge of oil and it was a bit messy but tasty.
Keeping Tots Fresh (If That’s Even Possible)
Store any leftovers (ha!) in an airtight box in the fridge. They’ll last 2-3 days, but honestly, in my house they barely survive the afternoon. If you want to reheat, pop them back in the air fryer for 3-4 minutes. They get soggy in the microwave, so don’t bother.
How We Like to Serve ‘Em
I usually pile these up with a ramekin of sriracha-mayo, or just ketchup (my kid’s choice, obviously). Sometimes, for brunch, we eat them with scrambled eggs and a bit of hot sauce. My partner loves them with a big salad, which I think is just an excuse to eat more tots.
Lessons I’ve Learned (The Hard Way)
- I once rushed rolling the tots and they fell apart in the fryer. Take an extra minute, it’s worth it.
- If the dough looks too dry, add a teeny splash of milk or water. Too wet? More potato flakes. Simple.
- Don’t use that spray oil with flour in it—it leaves a weird residue (ask me how I know…)
Your Questions, Answered
- Can I freeze these? Actually, yes—but freeze them before air frying. Lay ‘em out on a tray, freeze solid, then pop in a bag. Bake from frozen, just add a couple minutes.
- Are they gluten-free? Yep, as long as your instant potatoes are. Always check the label, ‘cause some sneak in weird stuff.
- What dips work best? Oh, anything—ranch, honey mustard (here’s a great recipe), sour cream and chive, or even BBQ sauce if you’re feeling fancy.
- Can I make these vegan? Maybe, but I haven’t cracked it yet. Let me know if you find a good plant-based cottage cheese—I’ve heard this one might work, but haven’t tried it myself.
- Why do mine sometimes stick? Usually it’s not enough oil or the basket’s not nonstick. Try parchment paper or give it an extra spray. Or just accept a few ugly ones—still tastes good.
Oh, and if you want more fuss-free air fryer ideas, check out Skinnytaste’s air fryer recipes. Always inspires me when I’m out of ideas (which is way too often).
Have fun with these! If you find a new favorite twist, drop me a line—my family would love some variety, trust me.
Ingredients
- 1 cup cottage cheese (small curd, drained)
- 1 cup seasoned breadcrumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon grated Parmesan cheese (optional)
- Olive oil spray
Instructions
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1Preheat your air fryer to 400°F (200°C) for 3 minutes.
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2In a mixing bowl, combine cottage cheese, seasoned breadcrumbs, garlic powder, onion powder, salt, black pepper, and Parmesan cheese if using.
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3Mix until a thick, sticky dough forms. If mixture is too wet, add a bit more breadcrumbs.
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4Scoop out tablespoon-sized portions and shape into small tot shapes using your hands.
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5Lightly spray the air fryer basket with olive oil. Arrange tots in a single layer, not touching. Spray tops with a little more oil.
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6Air fry for 12-15 minutes, turning halfway, until golden and crispy. Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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