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Food Monster - Recipes

Zucchini Tater Tots [Vegan]

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You probably remember tater tots, those coveted (and greasy) pillows of potato-y goodness served at school lunches. This recipe is a healthier take on those and they're so good, you'll want to carry them around in your pocket so you can have them all to yourself. It's as easy as mashing potato and grated zucchini together, forming them into tots, and baking them until golden and crispy.

Zucchini Tater Tots [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

17

Serves

30-40

Cook Time

35

Ingredients

  • 6-7 small potatoes
  • 2 medium sized zucchinis
  • Salt, pepper, and sweet paprika
  • Olive oil

Preparation

  1. Peel and cook the potatoes until they are fork-tender. Let them cool down a bit until they are comfortable to hold.
  2. In the meantime, grate the zucchinis and squeeze out the liquid with a kitchen towel.
  3. Place the grated zucchinis in a medium sized bowl and grate the potatoes.
  4. Add spices according to your taste and mix everything with your hands together.
  5. Preheat the oven to 425°F and line a baking tray with parchment paper. You might not fit all tater tots on one, so you may have to line a second one.
  6. Use your hands to form small cylinders in the desired size and place them on the baking tray.
  7. Brush each tater tot with some olive oil from both sides, so they don’t stick to the parchment paper and bake for about 35-40 minutes, or until crispy.
  8. Serve with desired dips.

Nutrional Information

Total Calories: 518 | Total Carbs: 118 g | Total Fat: 2 g | Total Protein: 19 g | Total Sodium: 92 g | Total Sugar: 12 g

Per Tater Tot: Calories: 17 | Carbs: 4 g | Fat: 0 g | Protein: 1 g | Sodium: 3 mg | Sugar: 0 g

Calculation not including the olive oil or salt.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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Recipes that use colorful and natural ingredients from all over the world. Kirsten is the foodie behind The Tasty K - a food video blog that promotes eating simple, healthy and above all tasty food! By experimenting with colourful and natural ingredients from all over the world she seeks to inspire everyone to get creative in the kitchen and include more whole foods and plant-based meals in their diet.


 

 

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48 comments on “Zucchini Tater Tots [Vegan]”

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Laurie Masters
1 Years Ago

Hi. Do you really COOK the potatoes first and THEN grate them? Seems they would be softer and not easy to grate then. Also, it seems odd to me to be baking ALREADY-COOKED potatoes for another 40 minutes. Am I missing something?


Reply
Chris Edwards
1 Years Ago

Very disappointed that there isn\'t a description /recipe for the dipping sauces in the picture.


Reply
The Tasty K
22 Nov 2016

Hi Chris! The dipping sauces in the picture are quite simple: 1) vegan mayonnaise + beetroot horseradish and 2) tahini + lemon juice + water

Donna Myers
1 Years Ago

Yummm


Reply
Dylan Babin
1 Years Ago

Did you just Did you just make a napoleon dynamite reference


Reply
Lauren Canciani
1 Years Ago

Emma Beinke


Reply
Lauren Canciani
1 Years Ago

Emma Beinke


Reply
Michelle Marshall
1 Years Ago

Donna Myers


Reply
Michelle Marshall
1 Years Ago

Donna Myers


Reply
Melissa Szopa
1 Years Ago

Sam Hayden babe we have to make these


Reply
Sam Hayden
01 May 2016

omg and cauliflower chickey nugs

Cláudio Guerra
1 Years Ago

Thais Madeira


Reply


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