Who doesn’t want to feel like a kid again with keto tater tots? Hey, your kids will like these too! Zucchini tots are nearly identical to potato tater tots with a crunchy outside and a tender inside. Enjoy with keto ketchup or another favorite dipping sauce. Jessica L.
Start by shredding all the zucchini. The weight listed is the final yield weight after shredding all the squash and discarding the ends.
Use a thin dish cloth or cheesecloth to squeeze all the liquid you possibly can out of the zucchini. You may also set the zucchini in a colander and press the zucchini down with a weighted bowl or plate to squeeze out the excess water. Let the zucchini sit out for 30 minutes to dry out slightly.
Preheat an oven to 400 degrees. Once the zucchini is mostly free of water, combine it with the remaining ingredients in a large bowl.
Line a large baking sheet with parchment paper. Create approximately 20 tater tots out of the zucchini mixture by hand, setting them on the baking tray. Each tot will be about 2 inches long (perfect for 2 bites per piece). As you roll the zucchini mixture into a tater tot shape, continue squeezing out excess water. You will likely be left with a significant amount of water in your bowl. If liquid is pooling on your sheet tray under your tater tots, they still are too moist.
Bake the tray of tater tots for 45 minutes, flipping them over about half way through. The tater tots will have a crispy, browned outsides and soft insides – just like potato tater tots! Allow them to cool for 5 minutes before eating.