These crispy zucchini tots are a great way to use up leftover zucchini. They can be baked or cooked in the air fryer. They make a great side dish or snack and are low carb and keto-friendly.
I love making vegetable tots. I previously made keto cauliflower tots and now I’m sharing a zucchini version.
Crispy Coating
I’ve tried a few different keto breadings so far to create a crispy coating. For these tots, I used pork rinds breadcrumbs. They turn crispy and golden brown when baked at high heat.
You can grind up your own pork rinds, but I find it easier to buy ones that have already been ground up.
I recommend using unseasoned pork rind breadcrumbs. Seasoned ones can end up being too salty and I like to control the seasoning going into these tots.
How to Make Keto Zucchini Tots
- First, the zucchini needs to be squeezed dry.
- Then, add in the parmesan, egg, coconut flour and Italian seasoning.
- Shape the zucchini batter into cylinders. Roll until the tots are lightly coated in pork rind breadcrumbs.
- Bake in the oven or cook in the air fryer at 400F until crispy.
Air Fried Versus Baked
Whether you bake or air fry, the tots will come out a beautiful golden brown and will be very crispy. I prefer the air fryer because it takes about half the time.
More Zucchini Side Dishes
Keto Zucchini Tots
Ingredients
- 2 (lightly packed) cups finely shredded zucchini (about 1 1/2 medium zucchini)
- 2 tbsp coconut flour
- 1 tsp dry Italian seasoning
- 1/2 cup shredded parmesan cheese
- 1 large egg
- 5 tbsp unseasoned pork rind breadcrumbs
Instructions
- If baking, preheat oven to 400°F. Line two baking sheets with parchment paper.
- Using a cheesecloth, wring dry zucchini in 4 batches. After unbundling the clumps of zucchini, you should be left with 1 1/2 cups (not packed) shredded zucchini.
- Add zucchini, coconut flour, Italian seasoning, parmesan cheese, egg into a medium bowl. Stir and mix until everything is evenly blended.
- Measure out 1 packed tablespoon of zucchini batter and squeeze between palm of hand once to compress it. I recommend doing this over the sink because some liquid will release out. Shape to resemble a cylinder tater tot shape. Place onto one of the prepared baking sheets. Repeat with the remaining zucchini batter.
- In a small bowl, add pork rind breadcrumbs. Roll each tot in the breadcrumbs mixture a few times until the tots are lightly coated. I like to roll and then sprinkle some on top so that more of the crumbs stick. Place coated tots onto your other baking sheet, spacing them about 1/2 inch apart.
- Bake tots for about 20-25 minutes or until golden and crispy.
- If cooking in the air fryer, set air fryer to 400°F. Place tots in a single layer and cook about 8-10 minutes or until golden and crispy.
Video
Notes
- Do not leave out the coconut flour. It helps to absorb the excess liquid released by the zucchini. I don't recommend substituting with almond flour. I tested using almond flour but you end up having to use so much that the zucchini tots no longer taste like zucchini. I used Bob Red Mill's coconut flour.*
- I used this cheesecloth.* to wring dry the zucchini.
- I recommend using unseasoned pork rind crumbs, otherwise some brands may be too salty. I used Pork King Good unseasoned pork rind crumbs*.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
can I use tapioca flour it has no taste and absorbs liquid well. I dont like coconut flour
Sorry, but we haven’t tried it.
Hi,
These look great, going give them a try!
What are you using for dipping sauce, is that marinara?
Thanks!
Yes, it’s marinara. We also like them with ranch, BBQ sauce, and cheese dip!
What can be used in place of crushed pork rind?
you can do a breading with just parmesan, seen here: https://kirbiecravings.com/keto-cauliflower-tots/
I cant have coconut flour so can I use tapioca flour it has no taste so it may work
I haven’t tried with tapioca flour, but it may work.
These are a bit of work but they are delish! I only had bbq pork rinds in house and they turned out great! I love they are crunchy!
Has anyone tried freezing then reheating these? With the abundance of zucchini I would love to keep these for winter!
I’m glad you liked them!
I make big batches of these and freeze on sheet pans, then portion them into freezer bags. Don’t put onto parchment paper, they stick. Use non-stick foil. They defrost quickly and bake up just fine. I have never used the pork rind crumbs though. I don’t think that would freeze well.
Thanks for sharing your tips!
Absolutely delicious! I’ve been missing potatoes like crazy and decided to try these, hoping they would be even half as good as tater tots. I actually prefer these now!!
I’m so happy you liked them!
My grandson can’t each dairy cheese. Could I replace the parm wit nutritional yeast or another vegan cheese?
I have not worked with nutritional yeast. Another vegan cheese should work
Wow, I like that this recipe uses pork rinds as the crisp coating!
so easy and really tasty!