Description
These paleo vegan tots bake to golden perfection, offering a crispy shell and a tender, sweet potato and zucchini center spiced with garlic and onion. Perfect for snacking or serving as a colorful appetizer.
Ingredients
- 2 medium sweet potatoes
- 1 medium zucchini
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/4 cup almond flour
- 2 tablespoons arrowroot starch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and grate sweet potatoes, then place in a clean kitchen towel and squeeze out excess moisture.
- Grate zucchini and squeeze out excess moisture in a towel before transferring to a large bowl.
- In a small bowl, whisk ground flaxseed with water and let sit for 5 minutes until thickened.
- Add sweet potato, zucchini, flax egg, almond flour, arrowroot starch, garlic powder, onion powder, salt, and pepper to the bowl and mix until combined.
- Shape the mixture into small tot shapes and arrange them on the prepared baking sheet.
- Brush or drizzle the tots with olive oil to promote browning.
- Bake for 20 to 25 minutes, flipping halfway through, until tots are golden and firm.
- Allow tots to cool slightly before serving.
Notes
- Store leftover tots in an airtight container in the refrigerator for up to 3 days.
- Reheat tots in the oven or air fryer for best texture.
- You can swap arrowroot starch with tapioca flour if desired.
- Coconut flour can be used instead of almond flour, but you may need to adjust moisture levels.