Description

Crispy, oven-baked yellow squash and potato tots with Parmesan and simple seasonings. A light, kid-friendly snack or appetizer made from garden-fresh squash.

Ingredients

Scale

2 medium yellow squash (about 3 cups shredded)

1 medium russet or Yukon gold potato, peeled (about 1 cup shredded)

1 large egg

2/3 cup breadcrumbs (panko or regular; use GF if needed)

1/4 cup grated Parmesan cheese (optional but recommended)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

Olive oil spray or 1 teaspoon olive oil

2 tablespoons chopped parsley or chives (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Grate the squash and potato on the large holes of a box grater. Toss with a pinch of salt and let sit 5 minutes.

3. Wrap the shreds in a clean towel or cheesecloth and squeeze very firmly to remove excess moisture.

4. In a bowl, combine squeezed vegetables, egg, breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until it holds together when pressed.

5. Scoop 1 tablespoon portions and shape into small cylinders (tots). Arrange evenly on the prepared sheet.

6. Lightly mist or brush with olive oil. Bake 12 minutes, flip, then bake 10–12 minutes more until golden and crisp.

7. Rest 5 minutes to set. Sprinkle with herbs if using and adjust salt to taste.

8. Serve warm with dips like marinara, ranch, or garlic aioli. Air fryer option: 390°F for 8–10 minutes, shake, then 4–6 minutes more.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Calories: 115 kcal
Sodium: 320 mg
Fat: 3.5 g
Carbohydrates: 18 g
Protein: 5 g