Monthly Archives: March 2012

Zucchini Tots

I’ve always wished that I liked zucchini more…but really, the only way I truly love to eat the stuff is smothered in butter. haha. Okay, so that’s not so healthy. I found this pin today, and I was actually already planning on making zucchini with our dinner, so I gave it a try! The original recipe can be found here:

What You Need:

1 cup grated zucchini

1 egg

1 cup diced onion

1/4 cup (more or less, depending) bread crumbs

A sprinkle of cheese (original called for 1/4 cup, I just sprinkled it)

Salt and Pepper

Grate your zucchini and dice your onion. The original recipe says to dry the grated zucchini in a towel, but honestly I forgot to. Mine turned out fine, so I guess that’s one less step for you!

Next, mix together your zucchini, onion, egg, bread crumbs, and salt and pepper.

Drop spoonfuls of the mix into your greased MINI muffin/cupcake pan. Don’t use the regular sized muffin pan, they just won’t hold together as well and won’t crisp up as nicely as the mini. Sprinkle the tops with cheese.

Bake at 400 for 15-20 minutes.

They smelled pretty good! And they are cute 🙂 Mark really liked them, although he seemed pretty leery of them at first LOL I thought they were okay, but kind of bland. I feel like they need something more…but I just can’t figure out what! I guess I’ll rate them 4 out of 5 stars, since I would have given them 3 but Mark would give them 5. I’m sure I’ll make them again.

Have you made the Zucchini Tots? What did you think?


Crispy Sweet Potato Fries

I have seriously  been on a sweet potato kick lately, I just can’t get enough of ’em! These looked delicious and I’ve been wanting to make them for a while now. Original can be found here:

So, here’s what you need…

2 sweet potatoes

2 tbls cornstarch

olive oil

sea salt and pepper

These are super easy…first, peel and slice your sweet potatoes. Make the slices moderately thick, if they are too thin they will just burn in the oven. Once those puppies are sliced you need to soak them in water for 30 minutes to an hour. Don’t they look like carrots?!

Next, put your cornstarch in a big ziplock bag and shake your sweet potatoes up. They don’t need to have a thick coating, just lightly coated. Too thick and you will have the flavor of the cornstarch even after you cook them.

Now, spread them out on a cookie sheet making sure they have plenty of space in-between each fry. Too close and they won’t crisp up. The original recipe said to drizzle olive oil over the fries, but I used my olive oil spritzer. Then I sprinkled sea salt and pepper.

Bake at 425 for 15 minutes, flipping them over after 10 minutes. I served our sweet potato fries with crunchy onion pork chops (also Pinterest!) and a mozzarella, tomato, pesto mix. Oh, and of course RANCH for dipping!

These were a HUGE hit with my husband! He loved them, I loved them. 5 out of 5 stars! I will certainly be making them again 🙂

Have you made the crispy sweet potato fries? What did you think?