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Crispy Garbanzo Cheese Tots
This nostalgic favorite is perfect for children—or the young at heart. Bush's® Best® Low Sodium Garbanzo Beans combined with breadcrumbs and drizzled with nacho cheese make these an irresistibly poppable side.
- Prep Time
15 Mins
- Cook Time
10 Mins
- Serves
15
INGREDIENTS
- 1, #10 can Low Sodium Bush’s Best® Garbanzo Beans, drained and rinsed
- 3 each Eggs, large, lightly beaten
- 6 each Garlic cloves
- 3 cups Bread crumbs, Panko style
- 1 cup White onion, grated
- 3 ¾ cups Nacho cheese sauce, warm
INGREDIENTS
- 1, #10 can Low Sodium Bush’s Best® Garbanzo Beans, drained and rinsed
- 3 each Eggs, large, lightly beaten
- 6 each Garlic cloves
- 3 cups Bread crumbs, Panko style
- 1 cup White onion, grated
- 3 ¾ cups Nacho cheese sauce, warm
DIRECTIONS
- INSTRUCTIONS FOR FRYING: Pre-heat deep fryer to 350°F. In food processor, combine beans, eggs, garlic cloves, breadcrumbs and grated onion; pulse until smooth. Can be done in batches.
- Remove from food processor, take 0.7 ounces and roll into tater tot shape, flattening the ends; set aside. Continue this process until mixture is used.
- To make one serving, fry 8 tots for 3 to 5 minutes or until internal temperature of 145°F and golden and crisp on outside. Serve with ¼ cup warm nacho cheese sauce.
- CONVECTION OVEN INSTRUCTIONS: Pre-heat convection oven to 425°F or conventional oven to 450°F. In food processor, combine beans, eggs, garlic cloves, breadcrumbs and grated onion; pulse until smooth. Can be done in batches.
- Remove from food processor, take 0.7 ounces and roll into tater tot shape, flattening the ends; set aside. Continue this process until mixture is used.
- To make one serving, bake 8 tots for 8 to 10 minutes, or until internal temperature reaches 145°F and crispy on outside. Serve with ¼ cup warm nacho cheese sauce.
