How to make crispy, delicious zucchini tots
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Amazingly crisp on the outside and tender on the inside, these zucchini-and-carrot-loaded tots from the Damn Delicious cookbook by Chungah Rhee are both kid- and adult-friendly. And after trying these, you (and the kids) may never want to go back to the traditional potato tots again. Hey, you save on calories and you get veggies packed right in. That’s a win-win right there.
Ingredients
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- 2 zucchini, grated
- 1⁄2 teaspoon kosher salt
- 2 carrots, peeled and shredded
- 1⁄2 cup panko
- 2 large eggs, beaten
- 1⁄4 cup shredded Cheddar cheese
- 2 tablespoons freshly grated Parmesan cheese
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- Pinch of Cajun seasoning, optional
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves, for garnish, optional
Preparation
Preheat the oven to 400°F. Lightly oil a baking sheet, or coat it with nonstick spray.
Put the grated zucchini in a colander over the sink. Add the salt and gently toss to combine; let sit for 5 minutes. Using a clean dish towel or cheesecloth, drain the zucchini completely, removing as much water as possible.
Transfer the drained zucchini to a large bowl. Stir in the shredded carrots, panko, beaten eggs, both cheeses, the basil, oregano, garlic powder, onion powder, and Cajun seasoning, if desired; season with salt and pepper to taste.
Form the zucchini-and-carrot mixture into approximately 2-inch-long tots, and arrange them on the prepared baking sheet, leaving space between them.
Bake until golden brown and crisp, 15 to 16 minutes, flipping before the last 10 minutes of cooking time.
Serve immediately, garnished with the parsley, if desired.
Note: Zucchini tots can be frozen and reheated later. Transfer the cooled tots to an airtight container and freeze for up to 1 month. To reheat, bake at 400°F until heated through, 15 to 16 minutes.
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