Are tater tots healthy to eat

Zucchini Tater Tots


  • 1 kg floury potatoes
  • 2 piece (s) zucchini
  • 50 g breadcrumbs
  • 1 piece (s) of red onion
  • 1 piece (s) of garlic clove
  • 6 tbsp olive oil
  • 1 can (s) of cherry tomatoes (425ml)
  • 1 sheet of baking paper
  • 1 pinch (s) of salt, nutmeg, pepper, sugar


80 minutes (+ 30 minutes waiting time)
For the tater tots potatoes, peel, wash and cook in salted water for about 15 minutes until al dente. Wash the zucchini, clean, grate finely and mix with 1 teaspoon salt in a bowl. Let it steep for about 5 minutes, then squeeze it out well.
Drain the potatoes, let them cool a little, grate finely and mix with the zucchini. Season with salt and nutmeg. Shape the mixture into 3-4 rolls (approx. 1 1/2 cm in diameter) and cut into pieces approx. 5 cm long. Turn croquettes in breadcrumbs and place on a baking sheet lined with baking paper.
Preheat the oven (electric stove: 200 ° C / fan oven: 180 ° C). For the ketchup, wash the rosemary and finely chop the needles. Peel the onion and garlic, dice finely and sauté briefly with the rosemary in 2 tablespoons of hot oil. Sprinkle with 1 teaspoon of sugar. Add tomatoes, mash a little and bring to the boil. Season with salt and pepper. Pour into a small ovenproof bowl and place on the tray with the tater tots.
Drizzle the tater tots with 4 tablespoons of oil. Bake with ketchup in a hot oven for 30-35 minutes, turning the tater tots after about 20 minutes.
The ketchup can also be seasoned with Pimenton de la Vera, if you like. BBQ style ...

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