Adama (3) appetizers (5) beauty (7) beef (6) birthday (2) books and writing (14) busy body home life (140) chicken (29) crappy crafting (10) current events (1) dessert (2) drinks (9) fitness (62) food (127) holidays (11) lamb (1) life hacks (1) lists (12) me (39) med (1) media (33) oh baby (117) one-dish (26) paleo (7) pasta (9) pets (38) phone (2) pork (11) randoms (8) raves and reviews (55) salad (4) seafood (19) sick (3) side (1) sides (14) snacks (4) sorrow (3) soup (9) todd (3) travel (7) veggie (23) weather (16)

Friday, October 4, 2013

Zucchini Tots

You know it's a good recipe when after taking one bite you pick up your phone and text two friends about it. That's what happened this past Wednesday after I attempted the first batch of these delicious little devils. I have two friends, Kendra and Amber, who have zucchini in their gardens and are always looking for new things to do with the prolific courgette. These are absolutely perfect.

The only issue for some people is that they call for a mini muffin tray. Totally worth the purchase, for this recipe alone. Anyways, I found this on Pinterest but made some tweaks, so here goes.

Zucchini Tots
makes 24 (serving size is three, supposedly)

2 large zucchini
1/2 cup panko
2/3 cup shredded cheddar
1/3 cup finely diced red onion
2 large eggs
Garlic powder, to taste
Trader Joe's 21 Seasoning Salute, to taste (AKA go batshit crazy)

Preheat oven to 400 degrees. Spray a mini muffin pan with cooking spray, or grease with butter. HAVE FUN WITH IT FOLKS.

Grate your zucchini using the large size on your box grater. This goes so quickly and easily, even for accident prone moi, that I don't recommend lugging out the foot processor and fitting it with the grating tool.

Take a clean, thin but durable dish towel (mine tore) and use it to squeeze out all the moisture from the zucchini. This takes several twists and squeezes.

Add all the ingredients, pell-mell style, in a large bowl and stir to thoroughly mix everything together. Fill each of the muffin cups to the top, pressing down to make sure they hold together when you remove them.

Bake about 18 - 20 minutes, until the tops are golden. Now, the original called for 16-18 but in my notoriously, infamously over-hot oven, it still needed at least 18 minutes. Plus, at the halfway mark I turned the pan around to make sure everything was even.

For those of you 1%ers who have convection ovens then WHATEVER man.

After they're out of the oven, I recommend popping them out and serving soon after, so long as you take care not to burn yourself. They're amazing cold and warm, but nothing beats them when they're hot.

Easy to reheat and to freeze, they are just amazing. I think they're better than tater tots thanks to all the yummy ingredients, but maybe I'm crazy.

Enjoy! They rock with a little bit of ketchup as a side to a delicious grilled steak.

No comments:

Post a Comment