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prep time
45 min
cook time
45 min
ready time
1 h 30 min
Keto Zucchini Tots
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.
Jessica L.
Net Carbs
4.8 g
Fiber
1.8 g
Total Carbs
6.7 g
Protein
13.8 g
Fats
9 g
160 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini, Raw
1-½ pound
Parmesan Cheese
1 cup, shredded
Raw Egg
1 large
Salt
1 teaspoon
Black Pepper, Ground
1 teaspoon
Recipe Steps
steps 5
1 h 30 min
Step 1
Start by shredding all the zucchini. The weight listed is the final yield weight after shredding all the squash and discarding the ends.Step 2
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.Step 3
Preheat an oven to 400 degrees. Once the zucchini is mostly free of water, combine it with the remaining ingredients in a large bowl.Step 4
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.Step 5
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.
Comments
Hmheidi 3 years ago
Really tasty. May I recommend adding the salt to the shredded zucchini prior to pressing out the water cuz when you add it in the next step, it just causes more water to release from the zucchini so you send up pressing it twice. I also followed the advice about adding some almond flour to bind them more. Very good but time consuming.
SkinnyJennyLane 2 years ago
I’ve always wanted to know how to release water from them! Thank you for the tip
Tsargent 5 years ago
I suggest that you add 1/4 cup of coconut or almond flour and a handful of diced scallion greens (dried or fresh chives work too if you don’t have scallions on hand). The flour will soak up excess moisture and the scallions will add flavor so you don’t taste the flour. Coconut flour absorbs more, but you will taste it if you don’t add scallions. I cook mine in full serving sized patties instead of tots to save time and flip them half way through baking. If they are still a little mushy, I broil them on each side until brown or I add them to a frying pan for a couple of minutes on each side (works well if you do this when reheating). My husband loves this recipe!!
lou mell 5 years ago
Took way to long to make for me. I could not get enough liquid out of zucchini. And yes I squeezed the best I could.