These delicious zucchini tots are better than taters. The best part of all is that they’re 100% vegan and have a gluten free option. No eggs required! With the use of aquafaba, these tots are crisp and savory.
After my first experiment with aquafaba, I’m unequivocally hooked on it. It was an experiment of necessity, as I set out to make my Saturday lunch and realized there were NO EGGS IN THE FRIDGE. Imagine the panic – I’d already started to feel the pangs of hunger. Luckily, I remembered reading something about egg replacements the night before. I thanked my husband silently for forcing me to stock the pantry (to the point of bursting), for what he called “the in case times”. This was one of those times.
For those of you who have no idea what aquafaba is and assume it’s something crazy expensive and rare that you get in health food stores: listen up. Aquafaba is the liquid that you find in a can of chickpeas. The next time you’re making hummus, DON’T drain that liquid into the sink. Use it for healthy alternatives in desserts and in savory food!
About the gluten-free option: gluten free flour and almond flour or coconut flour work beautifully as an alternative to regular flour. As for the bread crumbs, I actually ACCIDENTALLY bought gluten-free panko…and I legitimately couldn’t tell the difference. I highly recommend this one:
How to make your Aquafaba
Grab your can of chickpeas and drain the liquid into a clean bowl. You can use an electric beater or a hand whisk. Because you don’t really need to whip it into stiff peaks, hand whisking is fine and will take about 5 minutes of vigorous whisking. The liquid will foam into soft peaks. Whipping to this consistency is usually perfect for replacing egg when it’s used in baking or as a binding agent (like in this recipe).
The conversion is as follows:
Three tablespoons of aquafaba is equivalent to 1 whole egg
Two tablespoons of aquafaba is equivalent to 1 egg white
Comment below if you have any questions about working with aquafaba!
These beautifully crispy taters are made primarily from zucchini, and use fresh ingredients to make this a tantalizingly delicious lunch. It's 100% vegan, and can be made gluten free, as well!
- 2 medium sized zucchini
- 6 tablespoons of aquafaba, whipped to soft peaks (see blog post for more details)
- 1/2 teaspoon salt
- 2 cloves of garlic, minced
- 1/2 -1 teaspoon chili paste (depending on spice tolerance)
- salt and pepper, to taste
- 1/2 cup flour or gluten free flour or coconut flour
- 1/4 cup panko or gluten-free panko
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
- Preheat your oven to 400 degrees.
- Put your grated zucchini in a colander and toss with 1/2 teaspoon of salt and let it sweat for about 30 minutes. Use a cheesecloth or your hands to squeeze as much water out of the grated zucchini as possible before transferring to a clean, dry bowl.
- In a separate bowl, mix together the garlic, chili paste, flour, panko, and Worcestershire sauce. Add the zucchini to the bowl and use a rubber spatula to mix.
- Brush olive oil onto the baking tray liberally. Use about a tablespoon of batter and shape it into a small cylinder with your hands (think tater tot shape and size). Place it on the olive oil brushed sheet and repeat for the rest of the batter.
- Brush the remainder of the olive oil over the top and sides of the tots and bake for 25 minutes.
- During the last 10 minutes, rotate the pan in the oven for even baking.
- If you want them extra crispy, broil for an extra 3 minutes before removing from the oven.
- Serve with your favorite dip.