You’ll forget all about traditional tater tots after one bite of these! Loaded with veggies, you can eat them guilt-free and even your kids will devour them.
- 2 cups Zucchini, grated
- 1-½ cup Carrots, peeled and grated
- ¼ cups Red onion, finely diced
- ½ cups Panko breadcrumbs
- 2 Eggs (large)
- 3 tablespoons Strong cheddar cheese
- 2 tablespoons Grated fresh parmesan
- 2 teaspoons Dried oregano
- 2 teaspoons Dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Sea salt
- 1 teaspoon Freshly ground black pepper
Preheat the oven to 400ºF. Place a sheet of parchment paper on a baking sheet.
Place the zucchini in two paper towels and squeeze out as much of the liquid as possible. Lay out 2 paper towels on a flat surface, spread the zucchini on top and let sit for about 10 minutes. Squeeze more water over the zucchini again
Add zucchini, carrots, onion, Panko, eggs, cheeses, oregano, basil, onion powder, garlic powder, paprika, salt and pepper in a large bowl. Mix well until they are completely combined.
Train toddlers. I use about 1 1/2 tablespoons per tot and press the mixture into my hands to help them hold together. Place the bites on a baking sheet. Spray lightly with cooking spray
Bake the bites for 15 to 18 minutes, until golden brown and crispy. Turn toddlers over after 10 minutes. Note: Toddler size will determine cooking time.
Serve immediately. Makes 18-20 tots.