Oh dear, I remember doing these for the first time. The salt shaker slipped and I simply held my breath and acted as if nothing has happened. But my husband is a very honest person when it's about food. He always says: " You might hate me, but at least you wont be cooking it again". Ha ha. He's got a point.
Anyway the next try went perfect. It took me a bit to get him to try these but it was worth it. We both liked it - uff, satisfied and relieved. I am a perfectionist. And these fails are really bothering me from time to time. Something I should work on ;-) Shit happens, right?
Personally I think you don't necessarily have to coat them. I tried some of the tater tots without coating and deep-frying and loved them. I just threw them into a pan until they were evenly browned. It kinda reminds me of the Brokkoli Bits I made. Both recipes are super yummie!
I like the fact that with these recipes I don't have to throw away leftovers. Because I always make too much rice or potatoes. But it is soo boring to eat the same two days in a row. Well, perfect solution I guess :-)
Zucchini Tater Tots
Ingredients
- 3 russet potatoes, medium
- 2 zucchini
- 4 eggs
- grated cheese
- fresh herbs (basil, parsley)
- salt, pepper
- flour
- paprika powder
- breadcrumbs
Instructions
1. Preheat oven to 400°C degree. Shred the potatoes and zucchinis.2. Put both into a bowl and season with salt and pepper.3. Cut fresh herbs into thin bits and add it to the zucchini potato mix. Now add 1-2 eggs, depending on how wet the mass is. You should be able to shape little tots out of it.4. After making little tots, add some paprika powder to the egg for the coating. Now coat the tots with (1) flour, then (2) the eggs and then (3) with the breadcrumbs.5. Now the Zucchini Tater Tots are ready to get deep fryed in a pan!
Details
Prep time: Cook time: Total time: Yield: 12-14 pieces
No comments