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Yellow Squash Tots

Yellow squash tots are a baked, crispy finger-food appetizer made by salting grated squash, squeezing out moisture, then baking into golden cylinders. Expect a cheesy interior with crunchy all-around browning that’s perfect as a summer squash bites option.
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Prep Time 25 minutes
Cook Time 22 minutes
sweating/squeezing 10 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Yellow summer squash tots
  • 3 cup yellow summer squash Grated (about 3 medium).
  • 1 tsp salt For sweating the squash.
  • 1 egg Beaten.
  • 0.5 cup sharp cheddar cheese Shredded.
  • 0.25 cup parmesan cheese Grated.
  • 0.33 cup breadcrumbs
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp paprika
  • black pepper To taste.
  • olive oil spray For coating.
  • ketchup For dipping.
  • ranch For dipping.

Equipment

  • 1 sheet pan

Method
 

Prepare and form the tots
  1. Grate the yellow summer squash and toss it with salt, then let it sit for 10 minutes to pull out moisture, with a clear visual of the squash looking wetter and glossy.
  2. Squeeze the salted squash thoroughly with a clean kitchen towel until it feels drier and the towel holds less liquid.
  3. Preheat the oven to 400°F and line a baking sheet with parchment for easy release and even browning.
  4. Mix the squeezed squash with the egg, sharp cheddar cheese, parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, and black pepper until the mixture holds together.
  5. Scoop tablespoon portions and shape them into cylinders, then place them spaced on the baking sheet so they can crisp.
  6. Spray all sides generously with olive oil spray so the outside turns evenly golden.
Bake and serve
  1. Bake at 400°F for 10 minutes, then flip carefully once the bottoms are beginning to set and look lightly browned.
  2. Bake 10–12 more minutes at 400°F until golden brown and crispy all the way around, with crisp edges and a firm exterior.
  3. Serve immediately with ketchup and ranch for dipping while the cheesy interior is warm.

Notes

Pro tip: squeezing the squash very well prevents soggy tots—if the towel still releases lots of liquid, keep squeezing. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan in a 425°F oven until crisp again (about 8–10 minutes). Freezing is not recommended because the texture can soften after thawing. For a lower-sodium option, use reduced-salt cheddar and cut back the added salt while still squeezing thoroughly.