About
Who doesn’t want to feel like a kid again with keto tater tots? Hey, your kids will like these too! Zucchini tots are nearly identical to potato tater tots with a crunchy outside and a tender inside. Enjoy with keto ketchup or another favorite dipping sauce.
Ingredients
- 1 ½ pound zucchini, raw
- 1 cup, shredded parmesan cheese
- 1 large raw egg
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
Instructions
- Start by shredding all the zucchini. The weight listed is the final yield weight after shredding all the squash and discarding the ends.
- Use a thin dish cloth or cheesecloth to squeeze all the liquid you possibly can out of the zucchini. You may also set the zucchini in a colander and press the zucchini down with a weighted bowl or plate to squeeze out the excess water. Let the zucchini sit out for 30 minutes to dry out slightly.
- Preheat an oven to 400 degrees. Once the zucchini is mostly free of water, combine it with the remaining ingredients in a large bowl.
- Line a large baking sheet with parchment paper. Create approximately 20 tater tots out of the zucchini mixture by hand, setting them on the baking tray. Each tot will be about 2 inches long (perfect for 2 bites per piece). As you roll the zucchini mixture into a tater tot shape, continue squeezing out excess water. You will likely be left with a significant amount of water in your bowl. If liquid is pooling on your sheet tray under your tater tots, they still are too moist.
- Bake the tray of tater tots for 45 minutes, flipping them over about half way through. The tater tots will have a crispy, browned outsides and soft insides – just like potato tater tots! Allow them to cool for 5 minutes before eating.
Nutrition Facts
- Servings: 4
- Calories: 160.5kcal/671.4kJ (per serving)
- Fat: 9.2g (per serving)
- Carbs: 6.7g (per serving)
- Protein: 13.8g (per serving)
