Description
Crispy baked veggie tots that blend yellow squash and russet potatoes for a light, golden bite. Easy, kid-approved, and freezer-friendly.
Ingredients
2 medium yellow squash, shredded (about 2 cups), squeezed very dry
2 medium russet potatoes, peeled and shredded, squeezed very dry
1 large egg
1/2 cup breadcrumbs (panko or regular)
2 tbsp grated Parmesan (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp kosher salt, plus more to taste
1/4 tsp black pepper
2 tbsp finely chopped parsley (optional)
Olive oil spray or 1 tbsp olive oil for brushing
Instructions
1. Heat oven to 400°F (200°C). Line a baking sheet with parchment; set a wire rack for cooling.
2. Grate squash and potatoes on a box grater. Place in a towel and wring out as much liquid as possible until very dry.
3. In a large bowl, combine shredded vegetables, egg, breadcrumbs, Parmesan (if using), garlic powder, onion powder, salt, pepper, and parsley. Mix until the mixture holds together when pressed.
4. Scoop about 1 tbsp of mixture per tot; shape into small cylinders and arrange on the prepared sheet.
5. Lightly spray or brush the tots with olive oil.
6. Bake 18–22 minutes, turning once halfway, until golden brown and crisp.
7. Transfer to a wire rack, season to taste, and rest 3 minutes. Serve warm with ketchup, ranch, or garlic aioli.
8. To freeze: cool completely, freeze on a sheet until solid, then store in a sealed bag. Reheat from frozen at 400°F until hot and crisp.
- Prep Time: 20 minutes
- Cook Time: 20 minutes