A healthy snack alternative! If your pantry runneth over with zuccs, it’s time to turn to tots. We totally recommend using the overabundance of zucchini to make the top tots.
Ingredients
- 3 cups zucchini, shredded
- Salt, to taste
- 1 tsp oil (grapeseed, olive or coconut)
- 1/4 onion, finely diced
- 1/4 tsp paprika
- 2 Tbsp potato or corn starch
- 1 cup almond meal (buy in bulk, or make your own by processing blanched almonds)
- 1/2 Tbsp nutritional yeast or 1/4 cup vegan cheese (optional)
Preparation
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Preheat oven to 400F and line two sheet pans with parchment paper.
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Lay the shredded zucchini onto a dry, clean tea towel. Sprinkle zucchini with salt, the salt helps draw out the excess moisture in the zucchini. Let sit for 10 minutes.
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While zucchini is sitting, sauté onion in oil until translucent. Set aside.
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Roll the tea towel and zucchini into a tight roll. Once rolled, apply pressure to get excess moisture from the zucchini.
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Mix together the zucchini, onion, nutritional yeast, paprika, starch and ½ cup almond meal. Mix with hands until mixture is thick and moist. Add more almond meal as needed to get a consistency that will hold together – consistency will vary depending on zucchinis moisture content. Taste mixture and adjust seasoning as needed.
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Roll about 1 tablespoon scoops into tight, oblong logs– like tiny jelly rolls. Or try out quenelles. Place on sheet pan, space far enough apart they are not touching.
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Optional: Roll the zucchini tots in extra almond meal for an extra crunch. Lightly spray each tot with oil to help crisp in oven.
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Bake for 10 minutes or until starting to brown. Flip and bake another 10 minutes or until golden brown all over.
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Let cool a few minutes before removing from sheet pan.
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Storage: Flash freeze cooked tots on a sheet pan. Once frozen store in an airtight container or freeze bag. To reheat, place on a lined sheet pan while still frozen and cook for 15-20 minutes or until crisp.
