By Ruth Chipps, MS, RDN, CD, Jackson In Action Communications Director
Summer Squash Tots. Recipe and Photo: Ruth Chipps
Summer Squash Tots on WEAU-TV (NBC)
Harvest of the Month for August features a low-carb vegetable that’s easy to obtain at farmers markets in late summer. Summer squash is the main ingredient in the featured recipe, Summer Squash Tots. These home-made “tots” take the place of higher calorie traditional potato tater tots with savory flavors from onion, garlic and parsley. The tots are easy to make—and be sure to include the soaking and squeezing of excess liquid step before forming into tots.
Summer Squash Tots
INGREDIENTS
3 medium yellow summer squash or zucchini, shredded
1/2 tsp salt
2/3 cup panko bread crumbs
½ cup sharp cheddar cheese or other variety - finely grated
2 eggs
1 tsp cornstarch
2 Tbsp. fine minced onion
½ tsp garlic powder
¼ tsp ground black pepper
1/4 tsp. dried parsley or 2 T fresh parsley
3 Tbsp. Olive oil and non-stick spray
METHOD:
OPTIONS: For Cooktop use 11 in skillet or to bake, preheat oven to 425 degrees. Spray/oil a standard size cookie sheet with nonstick spray.
Place grated zucchini (can use food processor) in a bowl, add ½ teaspoon salt and mix well. t Put the grated squash in a colander (or use a cheesecloth). Let sit while you prepare the rest of the ingredients.
In a mixing bowl add breadcrumbs, cheese, eggs, cornstarch, onion, garlic, pepper and parsley.
Rinse the grated squash to remove salt and 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.
Using a large spatula, mix the ingredients together until combined.
Using a tablespoon for uniform measurement, scoop zucchini and form into tots. For pan frying, flatten the tots.
If baking, place onto the prepared baking sheet. Lightly spray tops with oil.
Place into the oven and bake until golden brown and crisp, about 18-22 minutes.
For cooktop, heat an 11 in. skillet to medium hot. Spray with nonstick spray and add 3 Tbsp. Olive oil. Pan-fry tots on each side until brown on each side.
Serve immediately alongside your favorite dip (ketchup, marinara or ranch).
“Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.”
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes & videos and is host of “Harvest of the Month” on WEAU-TV 13 (NBC). More at www.Lahmayer.com
Hestan Culinary cookware was provided for this segment.