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red pepper panko | chimichurri | brown butter thyme | spicy maple mustard
OLA Savor drizzle
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Course: Appetizer
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 55 minutes
Servings: 8 people


  • Food Processor


  • 1 1/2 lbs Fresh Spring carrots (peeled)
  • 1/2 cup Flour
  • 1/4 cup Extra virgin olive oil
  • 1/2 lb Fresh Spring carrots (peeled and shredded)
  • 1 1/2 cups Panko (Japanese breadcrumbs) (divided)
  • 1/4 cup Nutritional yeast
  • 2 tsp Cumin
  • 1 tsp Red chili flakes
  • 1 tsp Cardamom
  • 1/2 tsp Anise
  • Zest of one orange
  • Salt and pepper to taste
  • 1/4 cup Plant milk
  • Desired serving size of OLA Savor
  • Spicy mustard


  • Toss l l/2 lbs carrots with olive oil, salt and pepper to taste.
  • Roast in a 400°F oven for 45 minutes or until carrots are softened and browned. Turn carrots once while roasting. Remove from oven and allow to cool.
  • Blend cooled carrots in a food processor until creamy, adding l/4 cup olive oil with food processor running to emulsify.
  • In a small bowl, combine all the remaining ingredients except for the plant milk and l cup panko. Add pureed carrots to the bowl and stir to combine. Add plant milk in two additions while incorporating ingredients. Cover bowl with plastic and refrigerate for one hour.
  • Remove from the fridge and shape batter into 1" by 1/2" tots. Place remaining panko on a plate and dredge each tot to coat. (Tots can be frozen at this point for up to one month.)
  • Arrange a rack in center of oven and preheat to 425°F. Set a wire rack inside a rimmed baking sheet.
  • Spray with nonstick spray, then transfer tots to rack. Bake tots until deep golden brown (check by piercing a tot with a paring knife), 22-25 minutes. Serve immediately with OLA Savor and spicy mustard.


FOR EXTRA-CRISPY TOTS, fill a large, deep-sided skillet with 1" vegetable oil and heat over medium to 350°F. Working in batches, fry tots, flipping halfway through, until golden brown and crispy, about 2 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined platter or baking sheet. Serve immediately with SAVOR OLA or OLA Naked and spicy mustard.