by Gabrielle Rossi
A friend and customer, Amy J., passed on this recipe tonight! Even her squash-hating-toddler downed them!
Here's the link to the full instructions with photos: https://www.babaganosh.org/yellow-squash-tots/
For the tots:
- 3 small squashes - about 1-1.5 lb
- 1 eggs
- 4 oz grated cheddar cheese or other meltable cheese (about ½ cup grated)
- ¾ cup breadcrumbs
- ½ medium onion (or large leek), 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 Greek yogurt
- 2 tsp lemon juice (from about ½ lemon, or to taste - see notes)
- 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
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.