Yellow Squash Tots with Garlicky Yogurt Dip
NUTRITIONAL INFORMATION
Calories: 290kcal
Carbohydrates: 25g
Protein: 15g
Fat: 15g
Saturated Fat: 7g
Polyunsaturated Fat: 5g
Cholesterol: 82mg
Sodium: 669mg
Fiber: 4g
Sugar: 6g
RECIPE SOURCE
RECIPE INFORMATION
PREP: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 45 minutes
YIELD: 4 servings
NOTE
If you want to use a cheesecloth instead of a colander to squeeze out the extra liquid from the tots, place the grated squash in a large doubled cheesecloth and make a tight ball. Squeeze the cheesecloth with your hands and twist it tighter to get the liquid out.
INGREDIENTS
TOTS:
3 small yellow squashes or zucchini - about 1-1.5 lb yellow squash
1 egg
4 oz grated cheddar cheese - or other meltable cheese (about ½ cup grated)
¾ cup breadcrumbs
½ medium onion - finely chopped
½ teaspoon garlic powder
½ teaspoon salt
Ground black pepper - to taste
Optional: 2 tablespoons - ¼ cup finely minced parsley leaves
YOGURT DIP:
⅓ cup unsweetened Greek yogurt
2 teaspoon lemon juice - (from about ½ lemon, or to taste - see notes)
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
PREPARATION
TOTS:
Preheat oven to 400F. Line a large baking sheet with parchment paper, or grease the baking sheet with olive oil.
Grate the squash on a fine grater or use a food processor. Add ½ teaspoon salt, and mix it together. Put the grated squash in a colander (or use a cheesecloth, see notes). Let sit while you prepare the rest of the ingredients.
Use your hands to squeeze all the extra liquid from the grated squash in the colander. You should have about 1 cup of liquid for every pound of squash you use. Discard the liquid.
Combine all the tot ingredients in a large bowl and mix well. The mixture should be sticky and wet, like a thick paste. If it is too wet, add extra breadcrumbs. Form small tots with your hands (about 1.5-2 tablespoons squash mixture per tot). Tip: dip your hands into a bowl of cold water in between every few tots - this will help keep the squash mixture from sticking to your hands!
Arrange the tots on the parchment-lined baking sheet. Bake at 400F for 25 minutes, or until golden on top and lightly browned on the bottom. Allow to rest 5 minutes before removing them from the baking sheet - this will help prevent them from sticking.
YOGURT DIP:
In a small bowl combine all the ingredients for the yogurt sauce while the tots are baking. Serve as a dip for the warm tots!