Ingredients
Scale
- 1 medium Sweet Potato, peeled and finely shredded
- 1 large Zucchini, finely shredded
- 1 large Egg, lightly beaten
- 1/4 cup All-Purpose Flour (or gluten-free blend)
- 1/4 cup Grated Parmesan Cheese
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
- Step 2: Place the shredded zucchini into a clean kitchen towel or cheesecloth and wring out as much excess liquid as possible. In a large bowl, combine the drained zucchini with the shredded sweet potato.
- Step 3: Add the beaten egg, flour, Parmesan cheese, garlic powder, salt, and pepper to the vegetable mixture. Stir thoroughly until all the ingredients are fully incorporated and the mixture sticks together slightly.
- Step 4: Scoop approximately one tablespoon of the mixture and carefully roll and press it into a small cylindrical tot shape. Place the formed tots evenly spaced on the prepared baking sheet.
- Step 5: Bake for 15 minutes. Carefully remove the sheet, flip each tot using a spatula, and return to the oven. Bake for an additional 10 to 15 minutes, or until the tots are crispy and golden brown on all sides.
Notes
- The secret to a non-soggy tot is aggressively squeezing the zucchini; use a durable cloth and apply serious pressure to eliminate excess moisture before mixing.
- Store fully cooled leftovers in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper if stacking them.
- For maximum crunch, avoid the microwave and reheat stored tots in a 350°F oven or air fryer for 5 to 7 minutes until fully crisped and heated through.
- These vibrant tots pair perfectly with a creamy dipping sauce like simple Greek yogurt mixed with chives and lemon zest, or a spicy Sriracha mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American