Baked Veggie Tots

Discovering the Perfect Veggie Tots

My Favorite is Baked Veggie Tots and I remember the day I first made these Baked Veggie Tots. It started as a simple quest to find a tasty way to sneak more vegetables into my family’s diet. With zucchini and russet potatoes on hand, I set out to create a dish that would be both healthy and irresistible. The kitchen was filled with the scent of fresh herbs and a hint of olive oil, setting the stage for what I hoped would be a new family favorite.

The Joy of Preparation

Grating the potatoes and zucchini was a bit of a workout, but I didn’t mind. There was something oddly satisfying about squeezing out all the excess moisture from the zucchini, knowing that it would help the tots get that perfect crispy texture. Mixing the vegetables with nutritional yeast and seasoning them with dried basil and oregano felt like crafting a little masterpiece. As I shaped each tot, I could already imagine how delicious they would turn out.

The Baking Magic

Once the tots were on the baking sheet, it was time to bake. The aroma that filled the kitchen as they baked was simply mouthwatering. I loved watching them turn golden brown and crispy through the oven door. Flipping them halfway through ensured they were evenly crisped on all sides. When they finally came out of the oven, they looked like little golden nuggets, ready to be enjoyed with a side of ketchup or vegan ranch.

A Family Hit

When the family gathered around the table, the veggie tots were met with enthusiastic approval. The combination of crispy exteriors and tender, flavorful insides made them a hit. They quickly disappeared, leaving me with the satisfaction of knowing I had created something both healthy and delicious. These tots became a go-to recipe for everything from school lunches to game day snacks, proving that with a little creativity, healthy eating can be incredibly fun and rewarding.

Chef’s Notes-Baked Veggie Tots

• To enhance the flavor, consider mixing in minced garlic, onion powder, or a pinch of smoked paprika. These additions will give your veggie tots a richer taste.
• Serve with a variety of dipping sauces such as ketchup, marinara, or a vegan ranch dressing to complement the flavors. You can even experiment with homemade dips to match your taste preference.
• Fresh herbs like parsley, dill, or chives can be finely chopped and added to the mixture for an extra burst of freshness and flavor.
• Freezing Tips: sheet in the freezer until solid, then transfer to a freezer bag. Bake from frozen at 350°F (175°C) for about 45 minutes or until crispy and golden brown.
• For a crunchier exterior, make sure to squeeze out as much moisture as possible from the zucchini. This helps in achieving a crispier texture when baking.

Baked Veggie Tots

5.0 from 2 votes

These Baked Veggie Tots are a delightful and nutritious side dish that will have everyone asking for seconds! Packed with zucchini, potatoes, and a touch of nutritional yeast, these tots are crispy on the outside and tender on the inside. Perfect for sneaking in some extra veggies, they make a great addition to any meal. Whether you’re serving them with ketchup, marinara, or a vegan ranch dressing, these tots are sure to be a hit!

Course: Side Dish, SnackCuisine: AmericanDifficulty: Easy

Print

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

80

kcal

Resting Time

15

minutes

Total time

1

hour 

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• russet potatoes

• 2 medium russet potatoes

• 1/2 large zucchini (about 2 cups grated before squeezing out moisture)

• 1/4 cup nutritional yeast

• 1 tablespoon olive oil

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• salt

• pepper

Directions

• Place whole russet potatoes in a pot filled with cold water. Bring to a boil over medium-high heat and then reduce to a simmer. Cook until tender, about 12-15 minutes. Allow to cool for about 15 minutes.
• Once cooled enough to handle, peel the potatoes and grate them using the largest setting on a box grater. Grate the zucchini as well and squeeze out excess moisture using a cheesecloth or clean towel.
• In a large mixing bowl, combine the grated potatoes and zucchini with nutritional yeast, olive oil, dried basil, dried oregano, salt, and pepper. Mix thoroughly until well combined.
• Bake the tots for about 45 minutes or until they are golden brown and crispy on the outside. Flip them halfway through the baking time for even crispiness.

Equipment

• chef’s knife
• cutting board
• box grater
• mixing bowls
• baking sheet

Nutrition Facts

• Calories: 80kcal
• Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 50mg
• Potassium: 200mg
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 1g
• Protein: 2g
• Vitamin A: 50IU
• Vitamin C: 5mg
• Calcium: 10mg
• Iron: 0.5mg

FAQ- Baked Veggie Tots

Can I use different vegetables?

Yes, you can substitute sweet potatoes for russet potatoes or carrots for zucchini. Just make sure to adjust cooking times and squeeze out any excess moisture from the vegetables before mixing.

What can I use if I don’t have nutritional yeast?

If you’re not vegan, you can use Parmesan cheese as a substitute for nutritional yeast. For a non-dairy option, you can also try using vegan cheese or omitting it entirely.

How can I make these tots spicier?

Add a pinch of cayenne pepper, red pepper flakes, or hot sauce to the mixture for an extra kick.

Can I bake these tots in advance?

Yes, you can prepare and bake the tots in advance. Allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain crispiness.

Can I use a different type of oil?

If you prefer, you can use coconut oil instead of olive oil. Just keep in mind that this may slightly alter the flavor of the tots.