Introduction
Remember those crispy, golden tater tots from childhood? The ones that were just begging to be dipped into ketchup? Well, get ready to fall in love all over again, but with a healthy, delicious twist! These Crispy Zucchini Parmesan Tots are so ridiculously easy to whip up, you’ll be wondering where they’ve been all your life. They’re perfect for a quick weeknight side, a fun appetizer, or even a sneaky way to get your little ones to eat their veggies. Seriously, they’re a game-changer!
Why You’ll Love This Recipe
- Fast: From start to finish, you can have these golden beauties on your plate in under 30 minutes!
- Easy: Minimal prep and simple steps mean even beginner cooks can nail this recipe.
- Giftable: Imagine a plate of these warm, cheesy tots at your next potluck – they’ll disappear in minutes!
- Crowd-pleasing: Even the pickiest eaters can’t resist the crispy exterior and cheesy, savory interior.
Ingredients
Gather ‘round, friends! Here’s what you’ll need to make these little flavor bombs:
- 1 medium-large zucchini (~12 oz): This is our star! Make sure to shred it and then give it a really good squeeze to get out as much moisture as possible. Nobody wants soggy tots!
- 1/3 cup panko breadcrumbs: Panko gives us that extra special crunch we’re all craving.
- 1 oz provolone cheese, shredded: Adds a lovely mild creaminess.
- 1 oz fontina cheese, shredded: For a nutty, slightly sweet flavor that melts like a dream.
- 1 oz Parmesan cheese, grated: The salty, umami kick that ties it all together.
- 2 tbsp all-purpose flour: Just a little bit to help bind everything together nicely.
- ½ tsp oregano: A hint of herbaceous goodness.
- ½ tsp pepper: For a little zing!
- Pinch of salt: To enhance all those delicious flavors.
- 1 large egg, beaten: Our binder-in-chief!
How to Make It
Alright, let’s get cooking! Grab your favorite apron and let’s do this.
- Get Your Cooking Surface Ready: First things first, let’s preheat your cooking appliance. If you’re using an air fryer, set it to 400°F (200°C). If you’re going for the oven route, preheat it to 425°F (220°C).
- Mix Up the Magic: In a medium-sized bowl, combine your well-drained shredded zucchini, those fabulous panko breadcrumbs, the shredded provolone and fontina cheeses, that finely grated Parmesan, the all-purpose flour, oregano, pepper, and a pinch of salt. Give it a good stir to get everything acquainted.
- Bring It All Together: Now, pour in your beaten egg. Stir everything until it’s wonderfully combined and looks like a beautiful, cohesive mixture ready to be shaped.
- Shape Your Tots: It’s time to get creative! Roll and shape the mixture into little tot shapes. Aim for about 1 to 1.5 inches long. Don’t worry about perfection; rustic charm is what we’re going for!
- For the Air Fryer Fanatics: Carefully arrange your tots in a single layer in the air fryer basket. It’s super important not to overcrowd them – give them some breathing room so they can get nice and crispy all around. Cook for about 10-12 minutes, remembering to flip them halfway through, until they’re beautifully golden brown and perfectly crunchy.
- For the Oven Enthusiasts: Line a baking sheet with parchment paper. This makes cleanup a breeze! Place your formed tots on the prepared sheet, again, making sure they aren’t touching each other. Bake for about 18-20 minutes, flipping them halfway through, until they’re golden and delightfully crispy.
Substitutions & Additions
Feeling inspired? Here are some ways you can make these tots your own:
- Cheese Swap: Don’t have provolone or fontina? No problem! Gruyere, mozzarella, or even a sharp cheddar would be delicious.
- Herb Heaven: Feel free to swap the oregano for other dried herbs like thyme, basil, or a little bit of Italian seasoning.
- Spice It Up: A tiny pinch of red pepper flakes can add a welcome kick for those who like a little heat.
- Veggie Boost: You could finely mince a small amount of onion or garlic and add it to the mixture for extra flavor. Just remember to sauté it first if you’re sensitive to raw onion/garlic.
Tips for Success
A few little secrets from my kitchen to yours to ensure perfect tots every time:
- The Squeeze is Key: Seriously, don’t skip squeezing out the moisture from the zucchini. A cheesecloth or even just your hands will do the trick. This is the #1 tip for crispy tots!
- Don’t Overcrowd: Whether you’re air frying or baking, giving these tots space is crucial for achieving that desirable crispiness.
- Prep Ahead: You can shape the tots ahead of time and store them in the refrigerator on a parchment-lined plate or tray. Just cook them a few minutes longer since they’ll be cold.
- Cooling Rack is Your Friend: If you’re baking them, transferring them to a wire rack to cool slightly can help maintain their crispiness.
How to Store It
Leftovers? Lucky you! Store any cooled, uneaten tots in an airtight container in the refrigerator for up to 3 days. To reheat and get them crispy again, pop them back into the air fryer or oven for a few minutes until warmed through and crunchy.
FAQs
Got questions? I’ve got answers!
Q: Can I make these without an air fryer?
A: Absolutely! The oven method works beautifully and yields equally delicious results. Just follow the oven instructions!
Q: My mixture seems a little wet, what should I do?
A: Make sure you’ve squeezed out as much moisture as possible from the zucchini. If it still seems a bit loose, you can add another tablespoon of panko breadcrumbs or flour to help bind it.
Q: Can I freeze these uncooked?
A: Yes, you can! Shape them and place them on a parchment-lined baking sheet until frozen solid, then transfer them to a freezer bag. Cook them from frozen, adding a few extra minutes to the cooking time.
Q: What should I serve these with?
A: They’re fantastic with ketchup, ranch dressing, a garlic aioli, or even a spicy sriracha mayo for dipping!
Crispy Zucchini Parmesan Tots
Equipment
- Air Fryer or oven
- Oven or air fryer
- Medium-sized bowl
- Parchment paper for baking sheet
- Baking Sheet
- Wire rack for cooling
- Airtight container for storage
Ingredients
Main ingredients
- 1 medium-large zucchini zucchini ~12 oz, shredded and squeezed dry
- 0.33 cup panko breadcrumbs
- 1 oz provolone cheese shredded
- 1 oz fontina cheese shredded
- 1 oz Parmesan cheese grated
- 2 tbsp all-purpose flour
- 0.5 tsp oregano
- 0.5 tsp pepper
- 1 pinch salt
- 1 large egg beaten
Instructions
- Preheat your air fryer to 400°F (200°C) or your oven to 425°F (220°C).
- In a medium-sized bowl, combine shredded zucchini, panko breadcrumbs, shredded provolone and fontina cheeses, grated Parmesan, all-purpose flour, oregano, pepper, and salt. Stir to combine.
- Pour in the beaten egg and stir until the mixture is well combined and cohesive.
- Roll and shape the mixture into tot shapes, about 1 to 1.5 inches long.
- For the air fryer: Arrange tots in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- For the oven: Line a baking sheet with parchment paper and place tots in a single layer, not touching. Bake for 18-20 minutes, flipping halfway through, until golden and crispy.