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Apple Tater Tots

by Rie McClenny

Inspired by


for 6 servings

  • 2 granny smith apples
  • lemon water, to prevent apples from browning
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  • ¼ cup (55 g) unsalted butter, 1/2 stick
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 cup (240 mL) water
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs
  • oil, for frying


  • ¼ cup (50 g) sugar
  • 1 teaspoon cinnamon

Special Equipment

  • 1 piping bag, with a large star tip or large round tip


  1. Peel the apples and soak them in a medium bowl filled with lemon water to keep then from browning. Using a cheese grater, grate the apples.
  2. In another medium bowl, combine the grated apples and sprinkle with sugar and cinnamon. Stir to coat well and set aside.
  3. Make the churro dough: In a medium saucepan over high heat, combine the butter, brown sugar, salt, and water. Bring to a boil.
  4. Reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
  5. Remove the pot from the heat and let cool for about 5 minutes to prevent accidentally cooking the eggs.
  6. Add the eggs, 1 at a time, being sure to fully incorporate each egg before adding the next. Set the dough aside.
  7. Spread a kitchen towel over a medium bowl. Transfer the grated apple to the towel and squeeze to remove moisture.
  8. Add the grated apple to the churro dough. Mix well with wooden spoon and transfer to a piping bag with a large star tip or large round tip.
  9. Heat the oil in a large pot until it reaches 350˚F (180˚C).
  10. Pipe the dough into the hot oil, using scissors to cut into bite-size pieces as you squeeze. Work in batches, if necessary, so as not to overcrowd the pot. Fry the churros until golden brown and fully cooked, 2-3 minutes.
  11. Transfer the hot churros to a medium bowl filled with cinnamon sugar and toss to coat.
  12. Enjoy!




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