Zucchini Tater Tot Recipes

CHEESY ZUCCHINI TATER TOTS

Steps:

• Use a large stand up grater to shred the zucchini and potatoes. Transfer to a cutting board lined with paper towels, place more paper towels on top and press down firmly to absorb any moisture. Transfer to large bowl then add shredded cheese and eggs. Stir gently until evenly coated with egg.
• Mix salt, pepper, flour, panko and garlic powder. Gradually add dry ingredients to zucchini mixture while stirring.
• Mix breading ingredients in a shallow dish.
• Form zucchini mixture into tater tot shapes. (This recipe will make approximately 20 tots depending on size) Roll each tot in breading mixture until lightly coated. Transfer to cutting board or platter.
• In large cast iron skillet, heat oil over medium for 5 minutes. Drop a small piece of zucchini in oil, once it gets a good sizzle the oil is ready.
• Fry tots in two batches so the pan does not get over crowded. Fry and rotate tots in oil until all sides are golden brown. Transfer fried tots to a plate lined with paper towels.
• Serve topped with fresh parsley and lemon zest.
• To make the Cajun Dip; mix sour cream, Cajun spice, lemon zest, hot sauce and worcestershire sauce to desired flavor and consistency.

BAKED ZUCCHINI TATER TOTS

Steps:

• Place the potatoes in a medium pot and cover them with water. Bring to a boil and cook for 8-10 minutes, until a fork can pierce the edges. Do not overcook or they will be too soft to grate. Drain and rinse in cold water immediately, then pat them dry. Set aside.
• Meanwhile, grate your zucchini onto paper towels or a clean dish towel. Then squeeze out as much water as you can over your kitchen sink. Transfer the shredded zucchini to a large mixing bowl and then grate the potatoes into the same bowl and add the seasoning. Mix well.
• Preheat the oven to 425°F / 218°C and line a large baking sheet with parchment paper.
• Use your hands to shape the mixture into cylinder shapes, using approx. 1 tablespoon of the mixture for each one. Keep the tater tots small for a crispier texture. Place each one on your prepared tray and repeat with the remaining mixture. You will get 24-30 tater tots.
• Bake for 20-25 minutes, then carefully flip them over and bake for an additional 10 minutes, until desired crispiness is reached.

ZUCCHINI TOTS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C.)
• Grate the zucchini into a bowl and salt generously.
• Allow zucchini to sit for 20 minutes as the salt draws out moisture.
• Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl.
• Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended.
• Take a tablespoon of mixture and roll it into a tot, repeat for rest of mixture.
• Place on a greased baking sheet and place in the oven for 20-25 minutes or until tots are crunchy. Serve warm.
• Enjoy!

ZUCCHINI TOTS

Steps:

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Place the grated zucchini into a kitchen towel and squeeze all excess liquid out. Discard the liquid. It should come out to 1 cup packed after the liquid is squeezed out.
• Transfer the dried zucchini into a medium bowl. Add the egg, cheese, panko breadcrumbs, Italian seasoning and onion powder. Season with salt and pepper, and then combine until mixture sticks together.
• Spoon about 1 tablespoon of the mixture and form into small ovals, like the shape of tater tots. Makes about 16.
• Place the tater tots on the greased baking sheet and bake for 25-30 minutes, turning halfway through, until they're golden.
• Serve warm with ketchup or other dipping sauce.

4 INGREDIENT ZUCCHINI TATER TOTS

Steps:

• Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.
• Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1 1/2 teaspoons salt. Use your hands to mix everything together.
• Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
• Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30 minutes flipping halfway though. Serve with ketchup if desired.

ZUCCHINI TATER TOTS

Steps:

• Preheat oven to 400°F.
• Place the grated zucchini in cheesecloth or a kitchen towel and wring all of the excess water out (it will be a lot!).
• Place the zucchini in a bowl along with all of the other ingredients except the olive oil. Mix until combined. If the mixture seems too wet, add a little more breadcrumbs.
• Line a baking sheet with parchment paper. Take a tablespoon of the mixture and form it into an oval shape. Repeat with the remaining mixture. Arrange the tots on a single layer on the baking sheet and spray or brush the tops lightly with olive oil.
• Bake until puffed up and cooked through, about 20 minutes. Flip halfway through cooking. Serve with marinara sauce or other dipping sauce.