From Lauren: This week’s recipe for Paleo Zucchini Tots is another contribution from the creative Jean Choi.
The first time I had tater tots was when I was in middle school. I grew up in a Korean-American household eating mostly Korean dishes, so there were certain foods that I didn’t know about until I got older and started spending more time with my friends.
I still remember the first time tasting tater tots at a local diner in our town. It was so deliciously crispy and creamy on the inside, and I was almost mad that I didn’t know about this magical food before that moment. Since then and through college, they stayed as one of my favorite menu items when dining out.
These days, I try to eat fairly low sugar and low carb because that’s what makes me feel my best, so I made these Cauliflower Zucchini Tots as a way for me to fulfill my tot-cravings that occasionally come up. They definitely do the trick for me so I hope you enjoy them as well!
About the ingredients in the Paleo Zucchini Tots
Cauliflower – I’ve been loving cauliflower recently as a way to create a smooth texture without sacrificing flavor. It does exactly that in this recipe, making the tots deliciously creamy inside.
Zucchini – Similar to cauliflower, zucchini has a mild flavor and also creates a creamy texture. I also like that I’m adding extra nutrients in this recipes without anyone knowing that it’s packed with delicious veggies! Zucchini holds a lot of moisture, so make sure to squeeze out as much excess water as you can.
Coconut flour – Coconut flour is one of my favorite paleo flours to use, but it can act very differently from other grain free flours. I wouldn’t recommend you use any other substitutions for this recipe.
Eggs – Eggs act as a binder so you can shape the tots. If you want to make this recipe egg-free, you might be able to get away with gelatin eggs since I’ve seen similar recipes that use them. No guarantees though!
Nothing goes with tater tots like ketchup. You’ll love Lauren’s recipe for Easy Peasy Paleo Ketchup. Watch the video below and get the full recipe here.
- 1 tsp coconut oil
- 1 cup riced cauliflower
- 1 cup packed grated zucchini
- ¼ cup coconut flour
- 2 eggs, whisked
- 1 tbsp + 2 tsp extra virgin olive oil
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp sea salt
- ¼ tsp ground black pepper
- Optional: Paleo ketchup, recipe here, for serving
- Preheat oven to 400 degrees F. Grease a baking sheet, or line it with parchment paper.
- Heat coconut oil in a skillet over medium heat. Add caulifower rice to the skillet and sauté until tender, about 5 minutes.
- Place grated zucchini in a cheesecloth or paper towel and squeeze out all the excess water.
- In a large bowl, combine, cauliflower rice, zucchini, coconut flour, eggs, extra virgin olive oil, garlic powder, onion, sea salt, and pepper. Combine well.
- Use a tablespoon to scoop out the mixture and shape into a small oval logs. Transfer to a greased baking sheet and bake for 25 minutes, turning about halfway through. If you want crispier tots, you can broil them for 1-2 minutes.
- Serve with ketchup or your favorite sauce.
About Jean Choi
Jean Choi is a Nutritional Therapy Practitioner, recipe developer, and food photographer at What Great Grandma Ate. She started her blog to share her story of overcoming years of digestive issues and adrenal fatigue, and to help others realize that nutrient-dense allergen-free cooking can be simple, easy, and delicious. Jean believes that the food you love should love you back through healing and nourishment. For more of her real food recipes and SoCal adventures, follow along on her Instagram and Facebook.