Description
Simple, crunchy, and endlessly dippable—these Veggie Tots turn everyday zucchini or sweet potato into a snack everyone loves. They’re easy enough for weeknights, fun for game day, and sneaky-good at getting more veggies on the plate. No frying required, just golden crunch and cozy flavor.
Ingredients
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2 cups shredded zucchini or sweet potato
(Zucchini must be squeezed very dry; sweet potato just pat dry) -
½ cup breadcrumbs (or panko; almond flour for gluten-free)
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¼ cup grated Parmesan or shredded cheese (cheddar, mozzarella, or dairy-free)
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1 large egg (or flax egg for egg-free)
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½ tsp garlic powder
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Salt & black pepper, to taste
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Cooking spray or olive/avocado oil, for crisping
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Dips for serving (ketchup, ranch, marinara)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Prep the Veggies: Shred and squeeze zucchini until very dry (critical for crispiness).
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Mix: In a bowl, combine veggies, breadcrumbs, cheese, egg, garlic powder, salt, and pepper. Mix until it holds together.
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Shape: Roll 1 tablespoon of mixture into small tot shapes. Place on the sheet with space between.
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Bake: Lightly spray with oil. Bake 18–22 minutes, flipping halfway, until golden and firm.
Air Fryer: 375°F for 10–12 minutes, shaking halfway. -
Serve warm with your favorite dip.
Notes
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Dry = crispy: Squeeze zucchini hard—this makes or breaks the texture.
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Don’t crowd the pan: Space lets steam escape.
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Flip halfway: Ensures even browning.
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Too wet? Add 1–2 tbsp breadcrumbs. Too dry? Add a splash of water or egg white.