4 Ingredient Zucchini Tater Tots

• Vegan
• Gluten free

• Produce

  • 3 Russet potatoes, large
  • 2 Zucchinis

• Baking & Spices

  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 Olive oil

Found on shelikesfood.com

Description

Ingredients

• 3 large russet potatoes, peeled
• 2 zucchinis, about 2-3 cups shredded
• 1½ teaspoons salt, plus more for sprinkling on top
• Olive oil

Directions

• Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.
• Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1½ teaspoons salt. Use your hands to mix everything together.
• Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
• Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30 minutes flipping halfway though. Serve with ketchup if desired.