One of the first things I learned a few years back as a new mommy is that kids hate veggies. I have no idea why they despise them so much, but they just do. It’s become a norm in today’s society for kids to refuse veggies, and I think all the emphasis we put on the subject makes it worse.
One of the things I do to help my daughters eat their veggies is introduce veggies into their meals in fun and creative ways; especially in dishes they already love and enjoy.
That way, they will eat the veggies without being “grossed out” and after they finish eating I tell them “so… how were those tots..” and my older daughter would reply “they were yummy can you please make them again!!” then I smirk and admit they had veggies in them and she finally realizes that veggies are actually delicious. Well that’s how it plays out most of the time, in a perfect world that is.
To make this recipe, you will need: 2 parboiled russet potatoes, 2 zucchini (I used 1 green and 1 yellow), 1/4 cup cheddar cheese, salt, pepper, garlic powder, and chili powder (optional).
Next you grate and combine all the ingredients. Then form into tots. There are a few methods to shaping the tots..
- The first method is by hand; do this by placing about 1 tablespoon of the mixture shaping it into a cylinder shape.
- The second method is by rolling some of the mixture into a long log and cutting into small pieces (imagine rolling sushi or even use a sushi rolled if you have one).
- Another method is to place the mixture into mini muffin tins and bake it that way.
- The last method is just simply scooping the tots with a cookie scoop straight on the baking sheet.
One thing to keep in mind is that regardless of the method you use to shape the tots, be sure to grease your pan VERY well or the tots will stick in the oven. If you have a parchment paper use it instead because it works much better, but also to lightly grease it as well just to be safe.
Another thing to keep in mind is that you must allow the tots to cook all the way through on the first side before you try flipping them because they firm up as they cook and release from the pan as well.
I hope you and your family enjoy making and eating these tots as much as we did! 🙂
Baked Zucchini Potato Tots
- 2 medium russet potatoes
- 2 medium zucchini (you can also use squash)
- ¼ cup shredded cheddar cheese (optional)
- ½ teaspoon garlic powder
- ½ teaspoon chili powder or paprika (optional)
- salt and pepper to taste
- Olive oil for greasing and brushing
- Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 10-15 minutes. You do not want to overcook the potatoes because you will still shredded and bake them. Drain water and let potatoes cool until they are comfortable to handle. You can place them in cold water to cool if you wish then dry them very well.
- Grate zucchini on the large side of the grater then place it on a paper towel or dish cloth and drain as much water as you can out of it. Next grate the potatoes.
Place the grated zucchini and potatoes into a medium bowl, add about 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon chili powder. Gently combine all the ingredients with your hands while trying to keep the shape of the grated potatoes.
- Line a large cookie sheet with parchment paper or grease very well with olive oi/cooking spray. 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 10-15 minutes to allow them to firm up.
- As soon as you place the tots in the freezer go ahead and preheat oven to 400 degrees Fahrenheit.
- 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.