As promised – back to the good stuff around here! I see zucchini tots all over Pinterest! People rave about them and claim they could replace normal potato tots with these, and some even claim that they peel the zucchini and make home made tots for their kids and the kids don’t know the difference… lies? perhaps.
Anywho – I made my own version of course and used what I knew for ingredients. Cumin and chili powder are two of my favorite spices next to chipotle powder (buy some of that stuff and watch your husband’s eyes bug out of their sockets when you tell him it was $11 a bottle!).
Anyone have fun plans for the weekend?? Two of our friends are getting married tonight (HAPPY WEDDING DAY BRYAN AND MARIA!) and Lukas is turning ONE tomorrow, so we have a packed weekend of family and friends ahead!
Yield: 9 tots
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 zucchini, grated
1 tablespoon of cumin
1 teaspoon chili powder
1/4 onion, minced
1/4 cup of plain breadcrumbs
Salt and pepper to taste
Preheat oven to 400 degrees.
Grate the zucchini onto a dish towel - this is important, are you listening? - and squeeze as much of the excess liquid out of the zucchini as you possibly can. If you don't do this step, your tots will be soggy and you will be sad.
Add the ingredients all into the bowl. Mix them all together until well combine. Grease a muffin tin and scoop the mixture into the cups. I made only 9 this time around - 9 thin ones. I could have made them thicker, use your judgement and preferences to determine what you think! Bake for about 20 minutes and enjoy!
Mike says dip them in sweet BBQ sauce. Personally, I still reached for the ketchup!