Ingredients
Scale
- 1 medium sweet potato (about 1 pound), peeled and cubed
- 1 medium zucchini (about 8 ounces), grated and squeezed dry
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Steam or boil the cubed sweet potato until tender, about 10-15 minutes. Drain well and mash thoroughly.
- Step 3: In a large bowl, combine the mashed sweet potato, grated and squeezed zucchini, panko breadcrumbs, Parmesan cheese, beaten egg, minced garlic, salt, and pepper. Mix until well combined.
- Step 4: Using a spoon or your hands, form the mixture into small tot shapes (about 1-inch long). Place the tots on the prepared baking sheet.
- Step 5: Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
Notes
- Store leftover tots in an airtight container in the refrigerator for up to 3 days.
- For ultimate crispiness, reheat the tots in a preheated air fryer at 350°F (175°C) for 5-7 minutes.
- Serve these veggie-packed tots with a dollop of Greek yogurt or your favorite dipping sauce for a healthy and delicious snack.
- Be sure to squeeze as much moisture as possible from the grated zucchini to prevent soggy tots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American