Introduction
Oh friends, let me tell you about a little kitchen magic that happens when you combine garden goodness with cheesy comfort. Remember those tater tots from childhood? Crispy on the outside, soft and warm on the inside? Well, get ready for their grown-up (but still super fun!) cousin: Cheesy Zucchini Tots! If you’ve got a bounty of zucchini staring at you from the counter, or you’re just looking for a sneaky, delicious way to get more green veggies into your life (or your kiddos’!), this recipe is about to become your new best friend. Seriously, they are SO easy to whip up and disappear even faster. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: From grating to popping them in the pan, these come together in a flash!
- Easy: No complicated steps here – just simple mixing and shaping.
- Giftable: (Okay, maybe not giftable unless you’re bringing a warm batch to a potluck!) Let’s say “Perfect for Sharing” instead! They’re a hit wherever they go.
- Crowd-pleasing: Kids and adults alike devour these little cheesy bites. It’s hard to eat just one!
Ingredients
Gather your goodies! Here’s what you’ll need for these delightful zucchini tots:
- 3 medium Zucchini: The star of the show! Look for firm ones.
- 2 Eggs: Our binding agents, helping everything stick together.
- 1/2 cup Sharp cheddar cheese: Shredded, please! This is where the cheesy magic happens. Feel free to use mild or a blend if you prefer, but sharp gives it a lovely punch.
- 2/3 cup Panko bread crumbs: These give our tots that essential crispy texture. Panko is key here for maximum crunch!
- 1 tsp Cornstarch: Another secret weapon for structure and crispiness.
- 3/4 tsp Kosher sea salt: To enhance all those wonderful flavors.
- 1/2 tsp Garlic powder: Because everything is better with a little garlic, right?
- 1/4 tsp Onion powder: Adds another layer of savory goodness.
- 1/4 tsp Ground black pepper: Just a pinch for a little warmth.
- 1/8 tsp Dried parsley: Adds a touch of color and subtle herb flavor.
- 1/8 tsp Paprika: For a hint of warmth and color.
- Avocado oil: For cooking! You’ll need enough to coat the bottom of your pan or for baking.
How to Make It
Alright, let’s get cooking! It’s truly simple, I promise.
First things first, grab those zucchini. Wash them up and then grate them using a box grater or a food processor. Don’t peel them – the skin is totally fine!
Now, this next step is CRUCIAL for non-soggy tots: SQUEEZE OUT THE WATER! Zucchini holds a ton of moisture. Put the grated zucchini in a clean tea towel, cheesecloth, or even just squeeze handfuls over the sink. Wring it out like crazy until you can’t get any more liquid out. This step makes the difference between mushy tots and crispy delights!
Once your zucchini is squeezed dry, put it in a medium bowl. Add the eggs, shredded sharp cheddar, panko bread crumbs, cornstarch, kosher sea salt, garlic powder, onion powder, black pepper, dried parsley, and paprika. Give everything a good stir until it’s all combined. It should be a thick, moldable mixture.
Now for the fun part – shaping! Scoop up about a tablespoon of the mixture for each tot. You can roll them into little logs, like traditional tots, or make them into small patties. Whatever shape you choose, just make sure they’re roughly uniform in size so they cook evenly.
Heat a generous amount of avocado oil in a large non-stick skillet over medium heat. You want enough oil to come up about 1/4 inch the sides of the tots.
Carefully place the shaped zucchini tots into the hot oil. Don’t overcrowd the pan; cook them in batches if necessary.
Cook for about 3-5 minutes per side, or until they are golden brown and crispy on all sides. Use a spatula to gently flip them.
Once they’re golden and delicious, transfer them to a plate lined with paper towels to drain off any excess oil.
Serve them hot, perhaps with your favorite dipping sauce (ranch, ketchup, or a simple sriracha mayo are my go-to’s!). Enjoy the crispy, cheesy goodness!
Substitutions & Additions
Want to mix things up? Here are a few ideas:
- Cheese: Swap sharp cheddar for Monterey Jack, a cheddar blend, or even some finely grated Parmesan.
- Bread Crumbs: While panko is best for crispiness, you could use regular bread crumbs in a pinch, though the texture might be slightly different. For a gluten-free version, use gluten-free panko or almond flour (you might need slightly less).
- Spices: Add a pinch of red pepper flakes for a little heat, or some smoked paprika for depth.
- Veggies: While these are zucchini tots, you could experiment with finely grated and extremely well-drained broccoli florets or carrots, though zucchini works best texture-wise.
- Add-ins: Stir in a tablespoon or two of finely minced onion, chives, or a tiny pinch of dill for extra flavor.
- Baking Option: Don’t want to pan-fry? Line a baking sheet with parchment paper, lightly oil it, place the tots on top, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown. They might be slightly less crispy than pan-fried but still delicious!
Tips for Success
To make sure your zucchini tots turn out perfectly every time, keep these tips in mind:
- Squeeze, Squeeze, Squeeze! I cannot stress this enough. Getting out as much water as possible is the absolute key to crispy tots and prevents them from falling apart.
- Don’t Rush Grating: Grate the zucchini just before mixing. If you let it sit for too long after grating but before squeezing, it will release even more water.
- Test the Oil Temp: Make sure your oil is hot enough before adding the tots. If it’s not hot enough, they’ll soak up oil and be greasy. You can test it by flicking a tiny drop of water (carefully!) into the pan – it should sizzle immediately.
- Cook in Batches: Overcrowding the pan lowers the oil temperature and can lead to soggy tots. Give them space to breathe and crisp up properly.
- Uniform Size: Try to make your tots roughly the same size so they cook at the same rate.
- Prep Ahead: You can grate and squeeze the zucchini ahead of time and store it in the fridge. You can also mix the whole batter and keep it covered in the fridge for a few hours before shaping and cooking.
How to Store It
Got leftovers? (Though I doubt you will!). Let the zucchini tots cool completely first. Store them in an airtight container in the refrigerator for up to 3-4 days.
To reheat, the best way to regain that crispiness is to pop them back in a skillet with a little oil, bake them on a tray at 350°F (175°C) for 10-15 minutes, or use an air fryer until heated through and crispy again. Microwaving will make them soft, which isn’t ideal for a tot!
FAQs
Here are a couple of common questions I get about these tots:
Q: Can I use frozen zucchini?
A: I don’t recommend it for this recipe. Frozen zucchini releases a lot more water and can be harder to get dry enough for crispy tots.
Q: Why are my tots falling apart?
A: The most common reason is not squeezing enough water out of the zucchini. Make sure you wring it out until it feels quite dry. Using panko and cornstarch as specified also helps with binding and structure.
Q: Can I bake these instead of frying?
A: Yes, absolutely! See the “Substitutions & Additions” section above for baking instructions. They won’t be quite as crispy as pan-fried but are still delicious and a bit lighter.
Easy Cheesy Zucchini Tots Your Whole Family Will Love
Equipment
- Box grater or food processor
- Clean Tea Towel or cheesecloth
- Medium bowl
- Large non-stick skillet
- Spatula
- Plate
- paper towels
- Baking Sheet (optional, for baking)
- Parchment paper (optional, for baking)
Ingredients
Ingredients
- 3 medium Zucchini Look for firm ones.
- 2 Eggs
- 0.5 cup Sharp cheddar cheese Shredded. Can use mild or a blend.
- 0.67 cup Panko bread crumbs For crispy texture. Panko is key.
- 1 tsp Cornstarch For structure and crispiness.
- 0.75 tsp Kosher sea salt
- 0.5 tsp Garlic powder
- 0.25 tsp Onion powder
- 0.25 tsp Ground black pepper
- 0.125 tsp Dried parsley
- 0.125 tsp Paprika
- Avocado oil Enough to coat the bottom of your pan or for baking.
Instructions
- Wash the zucchini and grate them using a box grater or a food processor. Do not peel.
- Squeeze out as much water as possible from the grated zucchini using a clean tea towel, cheesecloth, or by squeezing handfuls. Wring it out until no more liquid comes out; this step is crucial for crispy tots.
- Once zucchini is squeezed dry, put it in a medium bowl. Add the eggs, shredded sharp cheddar, panko bread crumbs, cornstarch, kosher sea salt, garlic powder, onion powder, black pepper, dried parsley, and paprika. Stir everything together until well combined; the mixture should be thick and moldable.
- Scoop up about a tablespoon of the mixture for each tot. Shape them into small logs or patties, aiming for roughly uniform size so they cook evenly.
- Heat a generous amount of avocado oil in a large non-stick skillet over medium heat. You want enough oil to come up about 1/4 inch the sides of the tots.
- Carefully place the shaped zucchini tots into the hot oil. Do not overcrowd the pan; cook them in batches if necessary.
- Cook for about 3-5 minutes per side, or until they are golden brown and crispy on all sides. Use a spatula to gently flip them.
- Once golden brown, transfer the cooked tots to a plate lined with paper towels to drain off any excess oil.
- Serve them hot, perhaps with your favorite dipping sauce (like ranch, ketchup, or sriracha mayo).
Notes
- Cheese: Swap sharp cheddar for Monterey Jack, a cheddar blend, or finely grated Parmesan.
- Bread Crumbs: Regular bread crumbs can be used but may result in a slightly different texture. For gluten-free, use gluten-free panko or almond flour (you might need slightly less).
- Spices: Add a pinch of red pepper flakes for heat, or smoked paprika for depth.
- Veggies: While zucchini works best texture-wise, you could experiment with finely grated and extremely well-drained broccoli florets or carrots.
- Add-ins: Stir in a tablespoon or two of finely minced onion, chives, or a tiny pinch of dill for extra flavor.
- Baking Option: To bake, line a baking sheet with parchment paper, lightly oil it, place tots on top, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown. They may be slightly less crispy than pan-fried. Tips for Success:
- Squeeze, Squeeze, Squeeze! Getting out as much water as possible is the key to crispy tots and prevents them from falling apart.
- Don't Rush Grating: Grate the zucchini just before mixing to minimize water release.
- Test the Oil Temp: Ensure oil is hot enough (it should sizzle when a tiny drop of water is added) to prevent greasy tots.
- Cook in Batches: Avoid overcrowding the pan to maintain oil temperature and ensure proper crisping.
- Uniform Size: Shape tots into roughly the same size for even cooking.
- Prep Ahead: Grated and squeezed zucchini can be stored in the fridge. The mixed batter can also be kept covered in the fridge for a few hours before shaping and cooking. Storage & Reheating:
- Cool leftovers completely. Store in an airtight container in the refrigerator for up to 3-4 days.
- To reheat and regain crispiness: Pop them back in a skillet with a little oil, bake on a tray at 350°F (175°C) for 10-15 minutes, or use an air fryer until heated through and crispy. Avoid microwaving, which makes them soft.
- Why tots fall apart: Most common reason is not squeezing enough water out of the zucchini.