Ingredients

The following ingredients have 4 Servings
  • 1 large Zucchini (grated)
  • 2 small Potato
  • 1/2 cup Shredded cheese (I used Mexican blend cheese)
  • 2 tbsp Bread crumbs
  • 2 tbsp All purpose flour (if needed)
  • 1 1/2 tsp Garlic powder
  • 1/2 tsp Chili powder (optional)
  • to taste Salt
  • to taste Pepper
  • to grease Olive oil

Instruction

  • Grate the zucchini and place it in a thick kitchen towel.
  • Wring out the towel with the zucchini inside to remove as much as moisture from the zucchini. You just have to squeeze it really hard as zucchini has quite a bit of liquid. Place the squeezed zucchini in a wide bowl.
  • Boil the potatoes until they are fork tender and grate it in the same bowl as the zucchini.
  • Add the seasonings, bread crumbs and the cheese and mix well to combine. The dough should be stiff when combined. If not, add all purpose flour, one tablespoon at a time to make stiff dough.
  • Form tight, small cylinders and place it in a well greased baking sheet.
  • Brush the shaped tots with olive oil and bake them in a preheated 425 F oven for about 25 minutes. At about half way through the baking process, take the tots out and flip them over so that the other side cooks.
  • Serve the Zucchini Potato Tots warm with ketchup!