End of summer. I can't believe it is here! For those of us in the Pacific Northwest, it means misty mornings requiring jackets, sunny afternoons necessitating shorts (at least if you want to allow your skin one last look at the sun for the next several months) and occasional rain showers giving the grass just the extra boost it needs to shoot up tender blades before the first frost. Yes, fall is "reverse Spring."
Yet unlike spring, it has a few bits of summer clinging to it like the cobwebs that sticking onto the corners of "Everywhere." (Seriously, does anyone else have 3 cobwebs in every corner of their house--inside and out?!)
I digress. We were talking about the last shreds of summer. Take for example, Zucchini. Whether you have one last burst or some once-in-awhile stragglers, Gardeners who grew a crop of zucchini this summer still have some coming in.
If you have exhausted your recipes of zucchini bread, salad, salsa, noodles and Beyond then perhaps you will appreciate this recipe--Zucchini Tots.
Call them tots...call them fritters...they are pretty much the same thing. And they are yummy. If you search the Web you will find a million and a half recipes, all of them fairly similar: a little zucchini, a little egg, a little cheese and some kind of bread product to help stick it all together. The recipe I share below is one I was given by a friend--Kristi W. Unfortunately, I don't know where got initially got it, otherwise I would include the link here.
I have made several notes in the recipe regarding how to make it gluten free and various ways of baking them. I should mention that they are BAKED, not fried like traditional tots/fritters. The key to getting these as crispy as possible (if you want crispy) is to do a great job squeezing the excess water from the grated zucchini! if you don't, you will end up with some very delicate and floppy tots. Another idea (albeit, completely untested by my kitchen at this point) is to finish them off by broiling them for a minute or less at the very end. (Just an idea I need to try).
So for all you folks still wanting to enjoy the last bits of Summer before you dive into our Pumpkin Spice latte's, here are your Zucchini Tots!
This is great way to use of that extra zucchini in a fresh way! The recipe is pretty flexible too! Add bacon or minced ham, your favorite herbs or hot sauce! Eat them as an a healthy appetizer and if by chance you have leftovers (ha!) they taste yummy on a cracker the next day!
(Note: If you have a Spiralizer, use it intead of your food processer!
1 Cup Packed, grated zucchini
1 Large Egg
¼ medium onions, minced
¼ Cup greated, cheddar cheese or nutritional yeast (for a dairy free option
¼ Cup OR almond flour OR seasoned breadcrumbs
¼ teaspoon Kosher salt and pepper to taste
-Preheat oven to 400F. Grate or Spiralize zucchini. If using Spiralizer, snip long strings into short pieces with kitchen scissors. Squeeze out excess water . Don’t skip this step. The result will be mushy, watery tots if you do! Use paper several layers of towels or a clean cloth towel to do this . Combine all ingredients.
You have several options for baking:
1) Spoon 1 Tablespoon balls (more like blobs) onto a parchment-lined cookie sheet. (try using a melon/cookie Disher). Bake 16-18 minutes,turning half-way through cooking (admittedly I didn’t do this piece and they turned out fine. They might be crunchier if I had)
2) Several recipes I saw online (when I was searching for pictures) used mini muffin tins instead of a a cookie sheet. I think this is brilliant and will try this out the next time I make these!
All photos are curtesoy of A Spicy Perspecitve blog