Vegetarian Gluten Free Zucchini Carrot Totsby Cathy Connally
These vegetarian gluten-free zucchini carrot tots are a flavourful change from standard potato tots and a whole bunch more nutritious. Give them a try!
Vegetarian Gluten Free Zucchini Carrot Tots
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These vegetarian gluten-free zucchini carrot tots are a flavourful change from standard potato tots and a whole bunch more nutritious. Give them a try!Author:
1 packed cup of grated zucchini
½ packed cup of grated carrots
1 large egg
¼ cup minced onion
¼ cup grated cheese (cheddar or your choice of medium cheese that will melt)
1/3 cup of gluten free flour (such as tapioca or rice flour)
1 teaspoon of salt to “sweat” the vegetables
1 teaspoon of salt and pepper to taste
1 Tsp of Thyme
2 cloves of garlic pressed
½ tsp of Cayenne pepper (optional)
Preheat oven to 400F (or 204C).
Spray a baking sheet lightly with cooking spray or cover with nonstick foil.
Grate the zucchini and carrots and mix together with 1 teaspoon of salt and let rest for 30 minutes in a sieve or fine colander. Massage the mixture to mix the salt. This will help release the liquid from the mixture and let it drip out. If you are in a hurry, squeeze the mixture to wring out the excess water.
In a medium bowl, combine all ingredients including the other teaspoon of salt. Mix thoroughly.
Use a tablespoon or ¼ cup measuring cup to measure out the mixture. Roll into small circles or ovals. Place on cookie sheet and bake for 16-18 minutes, turning them over half way through cooking to assure proper baking.
Serve hot by itself or with roasted sweet peppers for a vegetarian meal or along with other meat or protein for non-vegetarian meals.