Zucchini Tater Tots
Come the New Year I’m going to be looking for ways to lighten up my favorite dishes. These Zucchini Tater Tots deliver that that wonderful crispy taste with less calories than regular taters. Check out how easy they are to make in the quick video below:
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3 large russet potatoes, peeled
2 zucchinis, about 2-3 cups shredded
salt for seasoning tops of tots
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook potatoes for 20-30 minutes, until fork tender. Drain water and let potatoes cool until they are comfortable to handle but still warm.
Preheat oven to 450 degrees Fahrenheit. Grate potatoes on the large side of a box grater into a large bowl. Grate the zucchini and squeeze out excess liquid using a clean dishtowel. Add grated zucchini to the potatoes and mix together using your hands.
Line a large baking sheet with parchment paper. Using your hands, form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the baking sheet in the freezer for about 10 minutes to allow tots to firm up.
Brush the top of each tater tot with a small amount of olive oil and sprinkle with salt. Bake tater tots until browned and crispy, 30-40 minutes, flipping halfway though. Serve with Sriracha aoili.