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Asparagus Cauliflower Veggie Tots
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Asparagus Cauliflower Veggie Tots

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!
  • 15m

    prep time

  • 30m

    Cook Time

  • 140

    Calories

  • 14

    Ingredients

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Ingredients

5

Servings

Yogurt Ranch Dip

Veggie Tots

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.

Nutrition information (per Serving)

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