Ingredients
Scale
- 1 large sweet potato, peeled and grated (about 1 1/2 cups)
- 1 medium zucchini, grated (about 1 cup), excess moisture squeezed out
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the grated sweet potato, grated zucchini (ensure all excess moisture has been squeezed out), panko breadcrumbs, Parmesan cheese, egg, olive oil, garlic powder, and salt. Mix well until all ingredients are evenly distributed.
- Step 3: Using your hands, form the mixture into small tot shapes (about 1-inch long).
- Step 4: Arrange the tots on the prepared baking sheet, ensuring they are not overcrowded.
- Step 5: Bake for 20-25 minutes, or until the tots are golden brown and crispy, flipping halfway through.
Notes
- Store leftover tots in an airtight container in the refrigerator for up to 3 days.
- For optimal crispiness, reheat the tots in a preheated oven or air fryer instead of the microwave.
- Serve these veggie tots with a dollop of Greek yogurt or your favorite dipping sauce for a healthy and satisfying snack.
- Squeeze the zucchini really well to prevent soggy tots; a clean kitchen towel works wonders for removing excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American