Just make these. That’s really all I’m going to say. I thought they would be a real pain in the ass to make because you have to shape each tot, but they come together so easily, it goes really fast. I like that.
Also, USE A HAND GRATER for the potatoes. A food processor will potentially turn your partially cooked potato into a nice ball of goo…speaking from experience here! I did manage to get plenty of potato shreds using my food processor, but I also had a nice gooey mess on my hands with the Yukon Gold potato that got smeared all over the blade. The only reason I didn’t use my box grater is because it was in the dishwasher.
Zucchini Tater Tots (adapted from She Likes Food)
2-3 large potatoes, peeled (use a dry potato like a Russet or Purple Viking, or another type at your own risk–waxy potatoes are potentially dangerous!)
2-3 cups shredded zucchini, water squeezed out
1 1/2 teaspoons salt, plus more for sprinkling on top
1/4 teaspoon dried basil
1/2 teaspoon garlic powder
1 tablespoon chopped chives
olive oil, for drizzling
Cut the potatoes into large chunks, about 2 inches in diameter. Place in a steamer and steam for about 10 minutes, until they are mostly cooked. Remove from steamer and run under cold water to stop the cooking process. Grate the potatoes with a hand grater and place in a large bowl.
Add the zucchini, basil, garlic powder, and chives. Mix everything together with your hands. Take about 2 tablespoons of the mix and form a small cylinder. Place on a greased baking sheet. Continue with the remainder of the mix. You can get 35-40 tots out of the mix, depending on how large you make them. When you have filled a baking sheet, sprinkle each tot with a dash of salt and a little drizzle of oil. Put the baking sheet in the refrigerator while you preheat the over to 400 degrees F. This will help solidify the tots before baking.
Once the oven is preheated, bake the tots for 15 minutes. Use tongs to turn each tot over and bake for another 15 minutes. Remove from oven and eat warm! These are really good with ketchup or fry sauce. What’s fry sauce, you ask? For you non-Rocky Mountain westerners, it is a mixture of ketchup and mayonnaise, about half and half. When I first learned about fry sauce I thought it was the most disgusting-sounding thing ever. But I’ve grown to like it over the years. (I like mine a little more on the ketchup-y side, though.)