Good flavor. Stuck to a regular muffin tin coated with avocado oil. Will try a silicone pan.
Ingredients
- 2 cups shredded zucchini
- 1 tsp fine sea salt
- 1 Tbsp coconut flour
- 2 large eggs
- 4 ounces nutritional yeast
- 1 tsp onion powder
- 1 tsp smoked paprika
Instructions
- Preheat the oven to 400 degrees. Spray a 24-cup mini-muffin pan with cooking spray.
- Place the shredded zucchini in a medium-sized or large bowl and toss with the salt. Let sit for 10 to 15 minutes. Squeeze out any moisture and discard the liquid.
- Sprinkle the coconut flour onto the zucchini and toss well to coat. Add the eggs, nutritional yeast, onion powder, and smoked paprika, and mix well to combine.
- Fill each muffin cup with 1 ½ tablespoons of the zucchini mixture. Bake for 15 minutes, or until golden brown. Run a knife around the tots to loosen as soon as you get them out of the oven. Let cool for a minute to allow them to set up, then remove them from the muffin pan.
Notes
Recipe from The Ketogenic Cookbook, copyright 2015. Reprinted with permission from the author.https://www.southernkissed.com/zucchini-tots-recipe/
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