If you’re like me, you love yourself some tater tots. Fries are great but, let’s face it, though they are both children of the potato, there’s something about their little barrel shape, crispy outsides, steamy insides, and perfectly dip-able round bottoms that blows fries out of the water. (Except waffle fries…that’s a tougher battle.)

If I needed any further proof, a whole array of hot dishes have been centered around the tater tot. Possibly only in Minnesota, but still, can fries claim such culinary achievements?

However, if you are also like me, you do not like what tater tots do to the way your jeans have chosen to fit you today.

So, a compromise must be reached. A healthy alternative to the Cherubs of the potato family needs be found. Perhaps something green? And vegetable-y?

Yes, I think that will do quite nicely.

Ingredients – makes 24 Zucchini Tots:

• 2 cups zucchini, grated
• 2 eggs
• 1/2 an onion, grated
• 1/4 cup cheese (I used a creamy white Cheddar. Yum!)
• 1/2 cup Panko bread crumbs

Ingredients – makes just over 1/2 cup Spiced Mayo:

• 1 Tbsp. Greek yogurt
• 1 garlic clove, minced
• 1/2 cup light or fat free mayo
• 1 tsp. cumin
• 1 tsp. chili powder

Directions:

1. Preheat oven to 400F. Spray a mini-cupcake pan with non-stick spray.

2. Grate the zucchini and roll it up in a dish towel. Wring out the excess water. Don’t be surprised when a lot comes out. It will.

3. Grate the onion, and combine it in a bowl with the zucchini, egg, cheese, and bread crumbs.

4. While the tots are baking, combine the Greek yogurt, garlic, mayo, cumin, and chili powder in a small bowl and mix well. Let it sit for about 10 minutes, or while the tots finish cooking.

5. Using a small spoon, fill each space in the mini-cupcake pan with the tot mixture. Bake for 15-18 minutes, or until the top is golden brown and edges are crispy. Serve with spiced mayo.