Ingredients
Vegetables
- 2 zucchinis (about 250g), grated
- 1 cup/250g cooked mashed sweet potato
Seasonings & Others
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut flour
Instructions
- Preheat Oven and Prepare Zucchini: Preheat your oven to 160C/350F and line a baking tray with baking paper. Use your hands to squeeze out all the moisture from the grated zucchini to prevent sogginess.
- Combine Ingredients: In a mixing bowl, combine the squeezed zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Mix thoroughly until well combined.
- Form Tots: Shape the mixture into tablespoon-sized tots using your hands, then place them evenly spaced on the prepared baking sheet.
- Bake: Bake the tots in the preheated oven for 30-35 minutes, or until they turn slightly golden brown and firm to the touch.
- Serve: Remove from the oven and serve warm with your favorite dipping sauce.
Notes
- Squeezing out excess moisture from the zucchini is essential to achieve crispy tots.
- You can substitute coconut flour with almond flour or regular flour if preferred, but adjust quantity as needed.
- These tots can be served as a snack, appetizer, or side dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free