recipe for zucchini tots
Ingredients
1/2 cup (70 g) all purpose gluten free flour
1/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon kosher salt
1 teaspoon garlic powder
2 teaspoons dried basil
1 tablespoon dried oregano, pressed with your fingers into your palm to release its oils
2 medium zucchini, grated and squeezed dry of all liquid (250 g)*
1 small yellow onion, peeled and grated
2 large eggs (100 g, weighed out of shell) + 1 egg white
2 ounces Parmigiano-Reggiano cheese, finely grated
Cooking oil spray
*I squeeze the liquid out of grated zucchini by placing it, about 1/4 cup at a time, in a tea towel, rolling up the towel and twisting it to squeeze out all of the liquid.
Directions
Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a small bowl, place the flour, xanthan gum, salt, garlic powder, dried basil and dried oregano, and whisk to combine well. Set the bowl aside. In a large bowl, place the shredded zucchini, grated onion, eggs, egg white and Parmigiano-Reggiano cheese, and mix to combine. Add the flour and spices mixture and mix to combine. The mixture should be thick but quite soft. For best results, cover the bowl and place the mixture in the refrigerator to chill for an hour. This will help keep the tots from spreading in the oven, but it is not an essential step.
Place the mixture in tablespoon-size portions on the prepared baking sheet, about 1-inch apart from one another. With wet fingers, pat each tot into an oval shape, about 1-inch tall and 1/2-inch wide. Place the baking sheet in the center of the preheated oven and bake for about 20 minutes, or until lightly golden brown all over. Rotate once during baking. Serve immediately.