Oh friend, do you ever find yourself with an abundance of beautiful yellow squash from the garden (or the farmer’s market, or even the grocery store!) and wonder what magical thing you can create? Well, let me tell you, these Yellow Squash Tots are the answer! Forget the freezer aisle; these homemade gems are incredibly easy, surprisingly healthy, and just might become your new favorite way to use up that summer bounty. They’re crispy on the outside, tender and cheesy on the inside, and honestly, my family devours them faster than I can make them!
Making these tots feels like a little kitchen secret – simple ingredients you probably already have, a few easy steps, and poof! You’ve got a delicious side dish, snack, or appetizer that everyone will rave about. They bring back happy memories of effortless summer cooking, and I just know you’ll love how simple and satisfying they are.
Why You’ll Love This Recipe
- Fast: Quick prep means more time enjoying!
- Easy: Seriously, you just mix, shape, and bake.
- Giftable: (Okay, maybe not literally giftable unless you’re bringing them fresh to a party, but they’re definitely shareable and a crowd-pleaser!)
- Crowd-pleasing: Kids and adults alike adore these.
- Veggie-packed: A yummy way to sneak in some goodness.
- Versatile: Great as a side or a fun appetizer.
Ingredients
- 2 cups grated yellow squash: Our star ingredient! Make sure you get all that excess moisture squeezed out – this is key for crispy tots!
- 1 cup shredded cheddar cheese: Adds that irresistible cheesy flavor and helps hold everything together.
- 1/2 cup breadcrumbs: Gives our tots structure and helps with that golden crust.
- 1/4 cup finely chopped onion: A little aromatic boost. Chop it really fine so there are no big crunchy pieces.
- 1 egg: Our binder, helping all those yummy ingredients stick together.
- 1/2 teaspoon garlic powder: For a little extra savory punch.
- 1/2 teaspoon salt: Brings out all the flavors.
- 1/4 teaspoon black pepper: Just a pinch for a little warmth.
- Oil for frying (optional): If you’re feeling adventurous and want to fry them instead of bake, you’ll need some oil.
How to Make It
Okay, let’s get these little guys made! First things first, you’ll want to preheat your oven to 400°F (that’s 200°C). While it’s heating up, grab a large bowl.
Now, the most important step with the squash! After you’ve grated your yellow squash, you absolutely must squeeze out as much water as possible. I like to wrap it in a clean kitchen towel or paper towels and really wring it out over the sink. You’ll be surprised how much liquid comes out! This is what prevents your tots from being soggy.
Once your squash is squeezed and measured, add it to your large bowl along with the shredded cheddar cheese, breadcrumbs, finely chopped onion, egg, garlic powder, salt, and pepper. Use a spoon, spatula, or just get your hands in there and mix everything together really well until it’s all combined. It should feel like a thick, slightly sticky mixture.
Next, it’s time to shape your tots! Take small amounts of the mixture (about a tablespoon or two) and roll them into little tot shapes, similar to mini logs or cylinders. Arrange them on a baking sheet lined with parchment paper or a silicone baking mat. This keeps them from sticking!
Pop the baking sheet into your preheated oven and bake for 15–20 minutes. You’re looking for them to be golden brown and crispy on the outside. Baking time can vary depending on your oven and the size of your tots, so keep an eye on them. If you want them extra crispy, you can flip them halfway through!
Serve them hot and enjoy! They are fantastic on their own or with your favorite dipping sauce.
(Optional Frying Method): If you prefer to fry, heat about 1-2 inches of oil in a skillet over medium-high heat. Carefully add the shaped tots (don’t overcrowd the pan!) and fry for 2-3 minutes per side, or until golden brown and heated through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Substitutions & Additions
- Cheese Swap: Not a cheddar fan? Try mozzarella, Monterey Jack, or even a spicy pepper jack!
- Add Herbs: Stir in a tablespoon of fresh chopped chives, parsley, or a sprinkle of dried Italian seasoning into the mix.
- Spice it Up: Add a pinch of cayenne pepper or paprika for a little kick.
- Different Veggies: You can absolutely use zucchini instead of yellow squash, just be sure to squeeze out the moisture very thoroughly!
- Gluten-Free? Use gluten-free breadcrumbs instead of regular ones.
- Different Aromatics: Swap the onion for finely chopped green onion or shallots.
Tips for Success
- Squeeze That Squash! I cannot stress this enough. The single most important step for non-soggy tots is getting rid of excess moisture from the grated squash. Use a tea towel, cheesecloth, or sturdy paper towels and squeeze hard!
- Chop Onion Finely: Make sure your onion is minced really small so it cooks evenly and you don’t get big raw pieces in your tots.
- Uniform Size: Try to make your tots roughly the same size so they bake evenly.
- Don’t Overcrowd: Give your tots space on the baking sheet so they can crisp up rather than steam. Use two sheets if necessary.
- Bake Until Golden: Keep an eye on the time, but ultimately, you want to bake them until they are nicely golden brown and look firm and crispy.
- Dipping Sauces: Serve with ketchup (classic!), ranch dressing, sriracha mayo, or your favorite dip!
How to Store It
- In the Fridge: Cooked yellow squash tots can be stored in an airtight container in the refrigerator for 3-4 days.
- To Reheat: The best way to reheat them and bring back some crispiness is in the oven or toaster oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. You can also use an air fryer! Microwaving is okay in a pinch, but they won’t be crispy.
- Freezing: You can freeze cooked tots! Let them cool completely, then place them in a single layer on a baking sheet and flash freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container for up to 2-3 months. Reheat from frozen in the oven or air fryer until hot and crispy.
- Make Ahead (Unbaked): You can shape the tots and arrange them on a lined baking sheet, then cover and refrigerate for a few hours before baking. This can save time if you’re prepping for a party!
FAQs
- Can I use zucchini instead of yellow squash? Yes, absolutely! Just be extra diligent about squeezing out all the moisture, as zucchini tends to hold even more water than yellow squash.
- Are these healthy? Compared to traditional fried potato tots, these are packed with more vegetables! Baking them makes them a healthier option than frying.
- Why are my tots soggy? This is almost always because the excess moisture wasn’t fully squeezed out of the grated squash before mixing. Squeeze, squeeze, squeeze!
- Can I add other vegetables? You could try adding a small amount of finely grated carrot or bell pepper, but be mindful of adding too much extra moisture. Stick to the squash as the main base.
Easy Baked Yellow Squash Tots
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: After grating the yellow squash, squeeze out as much water as possible. Wrap it in a clean kitchen towel or paper towels and wring it out over the sink.
- Step 3: Add the squeezed squash to a large bowl along with the shredded cheddar cheese, breadcrumbs, finely chopped onion, egg, garlic powder, salt, and pepper. Mix everything together really well until it's all combined and feels like a thick, slightly sticky mixture.
- Step 4: Take small amounts of the mixture (about a tablespoon or two) and roll them into little tot shapes (mini logs or cylinders). Arrange them on a baking sheet lined with parchment paper or a silicone baking mat.
- Step 5: Pop the baking sheet into your preheated oven and bake for 15–20 minutes, until golden brown and crispy on the outside. You can flip them halfway through for extra crispiness.
- Step 6: Serve them hot and enjoy!
- Optional Frying Method: If you prefer to fry, heat about 1-2 inches of oil in a skillet over medium-high heat. Carefully add the shaped tots (don't overcrowd the pan!) and fry for 2-3 minutes per side, or until golden brown and heated through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.