Updated: Nov 27, 2021
These gluten free zucchini tater tots are crispy on the outside and soft and chewy on the inside. A perfect combination of textures.
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These are a bit time consuming. They definitely don't fall into the quick and easy category. However, after the holidays, when you have more time and are looking for a nice treat with dinner, these gluten free zucchini tater tots are scrumptious. They are vegetarian/vegan.
Peel, wash and cube your potatoes. Place into a pot of cold water and place onto the stove. Bring water to a boil and cook potatoes until they are still semi-firm. A fork goes through but they are not mushy. Drain and rinse with cold water to stop the cooking process. Allow to drain in the colander for a while then place onto a paper towel to absorb more liquid. Pat dry with another paper towel on top. (see video)
While the potatoes cook, prepare your zucchini. Peel and grate over a bowl lined with cheese cloth. (see video)
For another great zucchini recipe, visit my Gluten Free Stuffed Zucchini post.
Wrap the grated zucchini tight in the cheese cloth and squeeze tightly until all the liquid comes out. Place the squeezed zucchini into a dry bowl and separate with a fork. (see video)
Grate the potatoes into the zucchini. Set aside. (see video)
In a separate bowl, combine gluten free flour, gluten free tapioca flour, baking soda, salt and garlic powder. Stir together well. (see video)
Pour the flour mixture into the grated zucchini and potatoes. Mix together well with your hands. (see video)
Pick up a pinch of the mixture and roll between your fingers like a meatball, then roll into a log, not too thin. Use your fingers to square off the ends. Line a cookie sheet with parchment paper and place the tots onto it, leaving a bit of distance between them.
Put the cookie sheet in the freezer for about 15 minutes. You want the tots to firm. (see video)
Remove the tots from the freezer. Spray each one lightly with olive oil and sprinkle with salt. Bake in a preheated 400 degree oven until tater tots are browned and crispy on one side, about 15 minutes. Turn them over and spray the other side with olive oil and cook another 15 minutes until browned. (see video)
Busy leading up to the holidays? We all are, right. Visit my blog post for some quick and easy meals that won't disappoint but will save you time! Also, check out my new Category, Instant Pot Recipes - a work in progress.
I served as a side after Instant Pot gluten free pea soup.
Ingredients: 2 potatoes, peeled
2 zucchinis, peeled and grated
1/4 cup gluten free flour
1 tablespoon gluten free tapioca flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon garlic powder
olive oil
