Give me a deep fried, potato based snack any day and you will see me and my kids hungrily devouring plate after plate. But on most days good sense prevails and I find myself turning to alternative, healthier options to satisfy that deep craving! If you are in the mood to indulge but are looking at healthier, tasty options then let me guarantee that these will hit the spot!
All you need is:
Ingredients
- 3 large russet potatoes, peeled
- 2 zucchinis, about 2-3 cups shredded
- 1½ teaspoons salt, plus more for sprinkling on top
- Olive oil
How to make:
- Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.
- Preheat oven to 218.5 degrees celsius. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean paper towel. Place grated zucchini into the bowl with the potatoes and add 1½ teaspoons salt. Use your hands to mix everything together.
- Line a large cookie sheet with baking sheet. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
- Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30 minutes flipping halfway through. Serve with ketchup, honey mustard, or mayo.
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Image Source: feedingmykid.com
Gauravi Vinay
KLAY Play Schools
KSP Team
Amrita Rupwate
Parul Gupta
