Yellow Squash Tots Recipe
3 small yellow squashes
1 egg
4 oz (1/2 cup) grated cheddar cheese
¾ cup breadcrumbs
½ medium onion - finely chopped
½ teaspoon garlic powder
Salt and pepper to taste
Optional: 2 tablespoons - ¼ cup finely minced parsley leaves
Preheat oven to 400F.
Prepare a large baking sheet with parchment paper.
Grate the squash on a fine grater. Add ½ teaspoon salt, and mix it together. Put the grated squash in a colander. 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.
The picture added to this blog has a few things in the photo. This blog we are only focusing on the Yellow Squash Tots. We have the Cheesy Roll Recipe out as well. But we also made our own homemade tomato soup. That one will be out at a later time.
These ones were good. Jeremy also made a taziki sauce that we used to top these. If I remember I will have to get that recipe from him and share it with you all. (Not gonna lie, Legit stopped blogging and wrote it down. Hahaha) I think y’all will love it and if you’re like me, then I put that on everything. Ugh I am such a taziki fan!!! There is a small chance you may need some salt and pepper added at the table. He added both but we found we needed a touch more than what Jeremy had put into the recipe. But obviously salt and pepper to taste!!!
This would be a great side dish to use up some squash. It was such a wonderful change from our standard sauté of squash. To which, sauté is not a bad option, I just personally am a person that loves the change up! Any who, I highly recommend trying this out while you have squash in the garden this year!