For the tots:
3 small yellow squashes or zucchini - about 1-1.5 lb yellow squash
4 oz shredded vegan cheddar cheese (meltable) - approx 1/2 cup
¾ cup breadcrumbs
½ medium onion, finely chopped
½ teaspoon garlic powder
½ teaspoon salt
Ground black pepper, to taste
Optional: 2 tablespoons - ¼ cup finely minced parsley leaves
For the yogurt dip
⅓ cup unsweetened vegan yogurt
2 tsp lemon juice (from about ½ lemon - don't overdo this!!)
1 tsp finely minced parsley (or dill, or ½ tsp dried parsley or dill)
¼ tsp garlic powder (or use 1 small clove garlic, minced)
¼ tsp salt, or to taste
¼ tsp pepper, or to taste
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Make the tots!
Preheat oven to 400F. Line a large baking sheet with parchment paper (or grease the baking sheet with olive oil).
Grate the squash on a fine grater (or use a food processor). Add ½ teaspoon salt, and mix it together. Put the grated squash in a colander (or use a cheesecloth, see notes). Let sit while you prepare the rest of the ingredients.
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.
Combine all the tot ingredients in a large bowl and mix well. The mixture should be sticky and wet, like a thick paste. If it is too wet, add extra breadcrumbs. Form small tots with your hands (about 1.5-2 tablespoons squash mixture per tot). Tip: dip your hands into a bowl of cold water in between every few tots - this will help keep the squash mixture from sticking to your hands!
Arrange the tots on the parchment-lined baking sheet. Bake at 400F for 25 minutes, or until golden on top and lightly browned on the bottom. Allow to rest 5 minutes before removing them from the baking sheet - this will help prevent them from sticking.
Try reheating using the air fryer. Came out great.