Keto 3-Step Zucchini Tater Tots
How to Make It
Step 1
Preheat an oven to 350 degrees. Prepare the zucchini by shredding a large or medium-sized squash with a grater. Once the zucchini is shredded, squeeze all the excess liquid out of the shreds into your sink by hand. Transfer all the drained zucchini to a large mixing bowl. The weight listed in the ingredients is the yield after draining away the excess liquid.
Step 2
Season the shredded zucchini with salt and pepper. Mix in the eggs, cream, and shredded cheddar with a large mixing spoon until you have a zucchini batter. Spray a mini-muffin pan with pan spray. Use a #40 scoop or a tablespoon measurer to scoop the zucchini batter into the tins, filling each one up ¾ full. Scoop any excess liquid from the mixing bowl over the filled muffin tins.
Step 3
Bake the tray of zucchini tater tots for 20-25 minutes. The centers should pass a clean toothpick test and the tops and sides will be lightly golden brown. Let the tater tots cool for a few minutes before removing them. You can use a small spatula or a butter knife to loosen the tots from the muffin pan if needed. Enjoy 2-3 zucchini tater tots per serving.
Ingredients
- Zucchini – 8 ounce
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Raw Egg – 2 large
- Cream Heavy Whipping – 2 tbsp
- Cheddar Cheese – 1 cup, shredded