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Recipes - Zucchini Tater Tots

Recipe Name

Zucchini Tater Tots

Submitted by

service learning

Recipe Description

4 ingredients

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	45	Cook Time (minutes)	30	Ready In (minutes)	75

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Ingredients
Amt.	Measure	Ingredient



3	large (3\" to 4-1/4\" dia.)	Russet Potatoes, peeled
2 1/2	cup, sliced	zucchini, shredded
1 1/2	teaspoon	salt
1	tablespoon	olive oil

Steps

Sequence	Step

1	Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.
2	Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1½ teaspoons salt. Use your hands to mix everything together.
3	Line a large cookie sheet with parchment paper. 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 minutes to allow them to firm up.
4	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. Serve with ketchup if desired.

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