Yellow Squash Tots – Yellow squash tots are a delicious and healthy alternative to traditional potato tots. Made with grated yellow squash, grated cheddar cheese, breadcrumbs, and spices, these tots are crispy on the outside and soft on the inside. The accompanying yogurt dip adds a creamy and tangy flavor to the tots, making them the perfect appetizer or side dish.
My husband and I are always on the lookout for new and healthy recipes to try. When we discovered this yellow squash tots recipe, we were skeptical at first, but after the first bite, we were hooked! These tots have become a staple in our household and we love making them for family gatherings and game nights. One of our favorite things about this recipe is how versatile it is – you can serve them as a side dish, snack, or even as a vegetarian main course.
Why This Yellow Squash Tots Recipe Is a Must-Try?
- Made with fresh and healthy ingredients like yellow squash, breadcrumbs, and spices.
- These tots are easy to make and come together quickly, making them a great option for busy weeknights.
- The accompanying yogurt dip is the perfect complement to the crispy and flavorful tots.
- These tots are a healthy alternative to traditional potato tots and are perfect for those following a low-carb or gluten-free diet.
- You can customize the recipe by using different types of cheese, adding in extra herbs, or adjusting the spices to your liking.
Ingredients:
- 1-1.5 lb. yellow squash (about 3 small yellow squashes or zucchini), grated
- 1 egg
- ½ cup grated cheddar cheese (or other meltable cheese)
- ¾ cup breadcrumbs
- ½ medium onion, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Ground black pepper, to taste
- Optional: 2 tablespoons – 1/4 cup finely minced parsley leaves
For the yogurt dip:
- ⅓ cup unsweetened Greek yogurt
- 2 teaspoon lemon juice (from about ½ lemon, or to taste)
- 1 teaspoon finely minced parsley (or dill, or ½ teaspoon dried parsley or dill)
- ¼ teaspoon garlic powder (or use 1 small clove garlic, minced)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Directions:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or grease it with olive oil.
Grate the yellow squash using a fine grater or a food processor. Add 1/2 teaspoon of salt and mix it in. Put the grated squash in a colander to let the excess liquid drain out.
Use your hands to squeeze out all the extra liquid from the grated squash in the colander. Discard the liquid.
In a large bowl, combine the grated squash, egg, grated cheddar cheese, breadcrumbs, finely chopped onion, garlic powder, salt, black pepper, and optional minced parsley. Mix everything well until you have a sticky and wet mixture, like a thick paste. If it’s too wet, add extra breadcrumbs.
Form small tots with your hands, using about 1.5-2 tablespoons of squash mixture per tot. Dip your hands into a bowl of cold water in between every few tots to prevent the squash mixture from sticking to your hands.
Arrange the tots on the parchment-lined baking sheet and bake them in the preheated oven for 25 minutes, or until they’re golden on top and lightly browned on the bottom.
Remove the baking sheet from the oven and allow the tots to rest for 5 minutes before removing them from the baking sheet to prevent them from sticking.
While the tots are baking, prepare the yogurt dip. In a small bowl, combine the unsweetened Greek yogurt, lemon juice, minced parsley, garlic powder, salt, and pepper. Mix everything well.
Serve the warm Yellow Squash Tots with the yogurt dip on the side. Enjoy!
Notes:
- If you don’t have a fine grater or food processor, you can use a regular box grater, but it will take longer to grate the squash.
- You can use regular breadcrumbs, panko breadcrumbs, or even almond flour for a gluten-free version.
- The tots can be frozen and reheated in the oven or air fryer. To freeze, arrange the tots on a baking sheet lined with parchment paper and freeze for 1-2 hours until firm. Then transfer them to a freezer-safe bag and store for up to 3 months.
- The yogurt dip can be customized with different herbs or spices. Try adding chopped chives, basil, or smoked paprika for a different flavor.
- If the squash mixture is too wet, add extra breadcrumbs until it forms a thick paste.
In conclusion, these Yellow Squash Tots are a fun and delicious way to use up your summer squash. With their crispy exterior and cheesy interior, they make for a great appetizer or snack. The addition of the yogurt dip adds a tangy and creamy element that perfectly complements the tots. And with the recipe being so easy to follow and adaptable to personal taste preferences, it’s definitely worth giving it a try. So grab some yellow squash, a few simple ingredients, and get ready to enjoy these tasty tots!
FAQs
Can I use zucchini instead of yellow squash?
Yes, you can use either yellow squash or zucchini for this recipe.
Can I use a different type of cheese?
Yes, you can use any meltable cheese such as mozzarella, Gouda, or Swiss.
Can I make these tots ahead of time?
Yes, you can make the tots ahead of time and store them in the fridge for up to 3 days before baking.
Yes, the dip is optional. You can serve the tots on their own or with a different type of dip.
How do I prevent the tots from sticking to the baking sheet?
Make sure to line the baking sheet with parchment paper or grease it with olive oil. Also, allow the tots to rest for 5 minutes on the baking sheet before removing them, so they don’t stick.
Can I make a larger batch of this recipe?
Yes, you can easily double or triple the recipe to make a larger batch. Just make sure to use a larger baking sheet and adjust the baking time accordingly.
Can I use frozen grated squash?
It’s better to use fresh squash for this recipe. Frozen squash tends to release more liquid and can make the tots too wet.
Yellow Squash Tots
Ingredients
- 1-1.5 lb. yellow squash about 3 small yellow squashes or zucchini, grated
- 1 egg
- ½ cup grated cheddar cheese or other meltable cheese
- ¾ cup breadcrumbs
- ½ medium onion finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Ground black pepper to taste
- Optional: 2 tablespoons - 1/4 cup finely minced parsley leaves
For the yogurt dip:
- ⅓ cup unsweetened Greek yogurt
- 2 teaspoon lemon juice from about ½ lemon, or to taste
- 1 teaspoon finely minced parsley or dill, or ½ teaspoon dried parsley or dill
- ¼ teaspoon garlic powder or use 1 small clove garlic, minced
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or grease it with olive oil.
- Grate the yellow squash using a fine grater or a food processor. Add 1/2 teaspoon of salt and mix it in. Put the grated squash in a colander to let the excess liquid drain out.
- Use your hands to squeeze out all the extra liquid from the grated squash in the colander. Discard the liquid.
- In a large bowl, combine the grated squash, egg, grated cheddar cheese, breadcrumbs, finely chopped onion, garlic powder, salt, black pepper, and optional minced parsley. Mix everything well until you have a sticky and wet mixture, like a thick paste. If it's too wet, add extra breadcrumbs.
- Form small tots with your hands, using about 1.5-2 tablespoons of squash mixture per tot. Dip your hands into a bowl of cold water in between every few tots to prevent the squash mixture from sticking to your hands.
- Arrange the tots on the parchment-lined baking sheet and bake them in the preheated oven for 25 minutes, or until they're golden on top and lightly browned on the bottom.
- Remove the baking sheet from the oven and allow the tots to rest for 5 minutes before removing them from the baking sheet to prevent them from sticking.
- While the tots are baking, prepare the yogurt dip. In a small bowl, combine the unsweetened Greek yogurt, lemon juice, minced parsley, garlic powder, salt, and pepper. Mix everything well.
- Serve the warm Yellow Squash Tots with the yogurt dip on the side. Enjoy!
Leave a Reply