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Yellow Squash Tots

Yellow squash tots that bake up golden and crispy all around with a cheesy, tender interior. Grated summer squash is salted, squeezed dry, then baked in cylinder-shaped bites for a fun summer appetizer.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

yellow summer squash
  • 3 cup yellow summer squash, grated (about 3 medium) grate and squeeze very dry
salt
  • 1 tsp salt (for sweating)
egg
  • 1 egg, beaten
sharp cheddar cheese
  • 0.5 cup sharp cheddar cheese, shredded
parmesan cheese
  • 0.25 cup parmesan cheese, grated
breadcrumbs
  • 0.33 cup breadcrumbs
garlic powder
  • 0.25 tsp garlic powder
onion powder
  • 0.25 tsp onion powder
paprika
  • 0.25 tsp paprika
black pepper
  • 0.25 tsp Black pepper to taste
olive oil spray
  • 1 Olive oil spray for generous coating
ketchup
  • 1 ketchup for dipping
ranch
  • 1 ranch for dipping

Equipment

  • 1 sheet pan

Method
 

Prep the squash
  1. Grate the yellow squash, toss with the salt, and let sit for 10 minutes. Squeeze it out thoroughly using a clean kitchen towel.
Make and shape the tots
  1. Preheat the oven to 400°F and line a baking sheet with parchment. Set it aside while you mix.
  2. Mix the squeezed squash with the beaten egg, shredded cheddar, grated parmesan, breadcrumbs, garlic powder, onion powder, paprika, and black pepper until evenly combined.
  3. Scoop tablespoon portions and shape them into cylinders, then place them on the prepared baking sheet.
Bake and serve
  1. Spray all sides generously with olive oil spray for even browning. Bake at 400°F for 10 minutes.
  2. Flip the tots carefully so they brown evenly on both sides, then bake for 10–12 more minutes at 400°F until golden brown and crispy.
  3. Serve immediately with ketchup and ranch for dipping while the interior stays cheesy and the outside remains crisp.

Notes

For maximum crispness, squeeze the grated squash very dry—excess moisture will steam the tots instead of browning them. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 400°F oven until hot and re-crisped. Freezing is not recommended because the texture can soften after thawing. For a gluten-free option, use gluten-free breadcrumbs without changing the bake time.