I admit it, I am a tater tot fiend. I love making a big bowl of tots for friends during football games and then laying out out a spread of 4 or 5 different dipping sauces. A friend of mine recently turned me on to this somewhat healthier alternative to traditional tots that takes advantage of the zucchini that is so plentiful in late Summer and early Autumn here in the Midwest.
I found them to be tasty and delicious, and plan to offer them alongside regular tots next time I have friends over to watch football. I hope you enjoy them, too.
- 3 medium zucchini, grated
- 3/4 cup cheddar cheese
- 3/4 cup breadcrumbs
- 2 eggs
- 1 tbsp Salt
- 2 tsp black pepper
- 1 tbsp garlic powder
Step 1: Prep Zucchini
Grate zucchini into a large bowl, salting and mixing as you go. Allow zucchini to sit for 20 minutes to draw out moisture.
After 20 minutes, spoon zucchini into a huck towel*, wrap, and squeeze out as much liquid as possible. Dump liquid and return zucchini to bowl.
Preheat oven to 400 degrees Fahrenheit.
*Surgical huck towels are the cook's secret weapon. Inexpensive, lint-free, and sterile, they have endless uses in the kitchen and over the long run cost a lot less than paper towels.
Step 2: Mix and Shape
Add remaining ingredients and mix well. Form into tots and place on parchment paper-lined baking sheet.
Bake in oven at 400 degrees Fahrenheit for 20-25 minutes or until crispy on the outside.*
*NOTE: Depending on the size of the tots and the amount of moisture left in the zucchini, it can take anywhere from 20-45 minutes for the outside of the tots to get crisp. I typically set a timer for 20 minutes and then check every 15 minutes after that.