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Beer Battered Tot Smashers

Beer Battered Tot Smashers

Holiday Brewing CO. Patchy Waters Pumpkin Ale batter (Gluten-free), mashed Onion and Sea Salt Ancient Grain Tots served with a zippy lemon aioli.

Ingredients: Appetizer for 4-8 people

  • 2 boxes of Onion & Sea Salt Ancient Grain Tots

  • 1 Can Pumpkin Ale

  • 1 cup Flour

  • 1 tablespoon salt

  • 1 cup mayonnaise 

  • Zest of one lemon

  • Juice of one lemon

  • 1 cut lemon (two total for recipe)

  • 1 small clove garlic

  • 1 pack chives

  • 1 sprig parsley or cilantro for garnish

  • 10 chive pieces

  • 1 garlic glove

  • ½ cup water (to mix with tots)

  • ½ liter favorite frying oil (mine being sunflower or avocado oil) high burn point oil.


Preheat oven to 400 degrees F.

Tot Smashers:

Place tots on a baking tray lined with parchment paper or foil for easy clean up. Bake for 7 minutes. In a large mixing bowl, add the par baked tots, 1/2 cup of water and mash together. Make them all different shapes. This will make for great contrast on your plate. Place all pressed smashers onto a baking tray and set aside to batter and fry.

Beer Batter:

In a large mixing bowl, add the flour and 1 tablespoon of salt. and mix. Add beer right before ready to fry. This will give the most lift in the batter leaving you with a nice fluffy beer batter.

Zippy Lemon Aioli:

Prep the lemon by zesting the clean and dried fruit into a small mixing bowl. Add the chopped garlic and salt and mix. Add the juice of the lemon and the mayonnaise and mix. Cover with cellophane and place in ref.


In a pot large enough to fry in, heat the fry oil to 375 Degrees F. (med high)

Pour beer into flour and mix well. Using a large, slotted spoon, place one smasher at time into batter and remove, place into the oil gently. To check your oil temp., time the first cook and see if it is too hot or not. Remove each smasher once golden brown, repeat until all fried. Salt each piece right after fried for the salt to stick to the pieces. Make a plate covered with three paper towels for the cooked smashers, not to place right on the serving plate. You want the excess oil to absorb into the paper towel, before you serve. 


Pick out your favorite plate, garnish off with fresh herbs. Place a dipping dish for the aioli in the center of the herbs. Pace the smashers fanning out from the center of your dish, stacking some on top of one another. Finish with chopped chives and slices of one lemon.


-Enjoy Chef Ko