Veggie Tots
INGREDIENTS
3-4 large russet potatoes, peeled, softened, and grated
2 medium zucchini, grated
2 medium carrots, peeled and grated
2 tsp paprika
2 tsp cayenne pepper
Salt
Pepper
METHOD
Peel and boil the potatoes until the tip of a fork can pierce them. Keep them firm so they can be grated without falling apart.
Pre-heat oven to 425 degrees F.
Grate potatoes, zucchini, and peeled carrots. Keep each in a separate bowl.
Squeeze water out of grated carrots and zucchini if grated by hand.
Add equal amounts of each to a fresh bowl and start mixing them with your hands.
Add in paprika, cayenne pepper, salt, pepper. Mix to combine.
Start forming tots. Add extra potato to the bowl and keep mixing as needed until desired consistency is reached and tots don't fall apart.
Place tots in a single layer on a parchment-lined baking sheet. Brush lightly with oil for an extra crisp.
Bake for 50 minutes or until they reach desired crispness, flipping them halfway through.
Serve with ketchup or ranch dipping sauce.
Note:
Grating by hand leaves the potatoes and veggies wet and mushy. For best consistency, grate mechanically (i.e. with a food processor). No water will need to be squeezed out of the veggies.
