Has anyone tried veggie tots other than the traditional potato?

debodun

debodun

SF VIP
Location
way upstate in New York, USA
I noticed in our local market that they are now stocking Green Giant veggie tots. They have broccoli, corn, cauliflower and several combos. I bought a few bags, but haven't tried them yet. I wanted to know if anyone else had and their opinion.

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I saw them and was tempted but then I remembered the riced cauliflower from the same company that I bought a month or two ago. I really didn't like it and ended up making my cauliflower pizza crust from the rest of the package.

This time I'll wait for you to try them. lol
 
I have seen them and had a coupon for them but I thought that they were a little too pricey and a little bit high in carbs for me so I passed on them.

I'm curious to see what you think of them please give us a report!
 
Aunt Bea said:
They are small frozen vegetable fritters that can be baked or deep fried.

It all started years ago with a frozen mashed potato bite called a Tater Tot.
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That's how I imagine them- mixed with flour, corn meal or potato- some kind of starch to get "crisp". For someone who won't eat any vegetables, it would be a step up I think.
 
RadishRose said:
That's how I imagine them- mixed with flour, corn meal or potato- some kind of starch to get "crisp". For someone who won't eat any vegetables, it would be a step up I think.
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I agree something is better than nothing.

I've seen some healthier recipes for similar things starting to pop up on the internet. If I could make a batch of those and freeze them with good results it might be worth the effort.
 
I've tried them all. I don't much like any kind of "tot' (other than the human kind lol!) but as far as that kind of food goes, they were as good as the various tater tots I've occasionally eaten.
 
I tried the cauliflower tots last night. While they were okay and I would eat them again, but they weren't exactly abundant in flavor even though I had sprinkled them with salt, pepper and garlic power before baking. They were also softer than I expected, not as crispy as a tater tot, even though baked at a higher temp and for longer than the package directions ( I baked at 430° for 20 min - package says 425° for 15 min). Still have to try the broccoli and corn varieties.
 
debodun said:
I tried the cauliflower tots last night. While they were okay and I would eat them again, but they weren't exactly abundant in flavor even though I had sprinkled them with salt, pepper and garlic power before baking. They were also softer than I expected, not as crispy as a tater tot, even though baked at a higher temp and for longer than the package directions ( I baked at 430° for 20 min - package says 425° for 15 min). Still have to try the broccoli and corn varieties.
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Try spraying them with a little PAM before you put them in the oven, that little bit of oil may help them to crisp up and brown without adding much in the way of calories.
 
I've never tried any of those; I don't even like tater tots.

Do you have an air fryer, Deb? Those things work pretty well to crisp stuff without oil.
 
Same with me, I use more and more portion control convenience foods that I can prepare in the microwave or in the toaster oven.

It seems like I only cook a few seasonal items or holiday foods for old times sake or as a special request.
 
Deb, just a suggestion.....

Pick up a large bag of frozen broccoli florets. Put a portion into a small pan with about 1/2 cup boiling water with a bit of salt, simmer for about 3-5 mins. Then drain. Return to pot with some garlic powder and butter or olive oil, and toss to coat.

Less cooking than the tots, and it's pure veg without the added carb.

Reseal the bag by folding tightly and clipped with a clothespin or elastic band for your next serving.

I do the same thing with corn, peas, cut green beans, cauliflower florets, Brussels sprouts, chopped spinach and chopped kale, only I don't add garlic to those, but you can.
 
RadishRose said:
Deb, just a suggestion.....

Pick up a large bag of frozen broccoli florets. Put a portion into a small pan with about 1/2 cup boiling water with a bit of salt, simmer for about 3-5 mins. Then drain. Return to pot with some garlic powder and butter or olive oil, and toss to coat.
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I steam broccoli florets quite often seasoned with a little salt & pepper and lots of margarine. I love broccoli and I thought the those tots would be my favorite. Go figure.

I get frozen Brussels sprouts, too and microwave them until just warm, then season with salt, pepper and some lemon juice. That way they are nice and firm. I prefer firm to mushy.

I store frozen veggies (and also opened fresh salad mix) by placing the opened package in a zip-lock storage bag and squeezing and pressing the air out before zipping. The salad keeps much longer that way.
 
Had the corn tots last evening. I thought they would be like hush puppies, but they were more like mini corn fritters (whole corn kernels in a pasty matrix). While they were a tad bit more tastier then the other two varieties I tried, they still left something needed in the taste and texture departments. And considering that I cooked them at a higher temperature and for longer than the package directions, they were still not very crispy. In the future, I will likely be staying with the traditional tater tots. So, in review, my list from least liked to most - broccoli, cauliflower, corn.
 

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