Zucchini Tatter Tots

Perfect little finger food for your little ones! No need to pull out the deep fryer for these! They are light, and easy to make! Gluten free, and best of all they only require just a few ingredients!

*omit the cheese to make this vegan, and paleo


-3 large russet potatoes, peeled
-2 zucchinis, about 2-3 cups shredded
-1½ teaspoons salt
-1 teaspoon pepper
-1 teaspoon garlic powder
-2 tablespoons cheddar cheese, shredded


Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain, and let cool until comfortable to handle.
Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes, salt, garlic powder, and cheese. Mix until combined.

Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
Bake tater tots until browned a crispy, about 30 minutes flipping halfway though.


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