4 Ingredient Zucchini Tater Tots Recipes

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.