Baked Sweet Potato Zucchini Tots (Printer-Friendly Version)
Golden, crispy bites featuring sweet potato and zucchini with melty cheese and a crunchy finish.
# Required Ingredients:
→ Vegetables
01 -
200 grams sweet potato, peeled and grated
02 -
150 grams zucchini, grated and moisture squeezed out
→ Binding agents
03 -
1 large egg
→ Dairy
04 -
50 grams shredded cheddar or mozzarella cheese
→ Dry ingredients
05 -
60 grams breadcrumbs or almond flour (for gluten-free option)
06 -
1 teaspoon salt
07 -
½ teaspoon ground black pepper
08 -
½ teaspoon garlic powder (optional)
→ Finishing
09 -
Olive oil spray for baking
# Step-by-Step Instructions:
01 -
Peel and grate the sweet potato. Grate the zucchini, then wrap in cheesecloth or a clean kitchen towel and squeeze firmly to remove excess moisture to ensure crispy results.
02 -
In a large mixing bowl, combine grated sweet potato, squeezed zucchini, shredded cheese, egg, breadcrumbs or almond flour, salt, pepper, and garlic powder. Mix thoroughly until evenly incorporated.
03 -
Using a cookie scoop or tablespoon, portion the mixture and roll into small tot shapes. Arrange them spaced evenly on a baking sheet lined with parchment paper.
04 -
Preheat oven to 200°C. Lightly spray the tots with olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on the outside.
05 -
Serve warm with your choice of dipping sauces such as ketchup, ranch, or spicy aioli.
# Handy Cooking Tips:
01 -
Squeezing out moisture from zucchini is essential to achieve crispy tots instead of soggy ones.
02 -
These tots can be refrigerated shaped up to 24 hours before baking or frozen after baking for later use.