Asparagus Cauliflower Veggie Tots
By: McCormick Kitchens
Made With:
Meet Asparagus Cauliflower Veggie Tots - a lighter version of the classic potato tot. Coated with panko and baked until golden, they're delicious on their own, and even better dunked into a creamy yogurt-ranch dip. Better make a double batch of these beauties … the kids are going to love ‘em!
Meet Asparagus Cauliflower Veggie Tots - a lighter version of the classic potato tot. Coated with panko and baked until golden, they're delicious on their own, and even better dunked into a creamy yogurt-ranch dip. Better make a double batch of these beauties … the kids are going to love ‘em!
Key products
Instructions
- For the Dip, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
- For the Tots, preheat oven to 425°F. Place asparagus and carrots in food processor; cover. Process until coarsely chopped. Add cauliflower; cover. Process again until coarsely chopped. Add 1/4 cup of the panko and remaining ingredients; cover and pulse until well blended.
- Squeeze veggie mixture dry in a large piece of cheesecloth. Shape the veggie mixture, one tablespoonful at a time, into balls then form into a "tot" shape. If the veggie tots do not hold their shape, refrigerate 20 to 30 minutes. Roll tots in remaining 1 cup panko to coat. Place on baking sheet sprayed with no stick cooking spray.
- Bake 30 minutes or until golden brown and crisp, turning once. Serve veggie tots with Yogurt Ranch Dip.
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