Yellow Squash Tots with Garlicky Yogurt Dip
Hey, Let’s Talk About These Crunchy, Cheesy Yellow Squash Tots
So, you know how certain recipes just sneak their way into your regular rotation, even if you didn’t exactly plan on them becoming a household staple? That’s how these Yellow Squash Tots with Garlicky Yogurt Dip happened for me. My first batch was born mostly out of desperation—I had a surplus of yellow squash (thanks, over-achieving garden) and a craving for tater tots, but zero potatoes. Honestly, I was skeptical. But the tots were gone before the pan even cooled. I still laugh remembering my son insisting he didn’t like squash, mid-second helping. Oh, and if you’re wondering: yes, the dip is the unsung hero here. My dog, Toby, once licked an empty bowl I left on the coffee table; safe to say, it’s got universal appeal.
Why You’ll Probably Love Making These
I whip these up when I’m after something snacky but not totally unhealthy. My family goes absolutely nuts for these, especially during game nights or when we’re pretending to watch a movie but really just hovering by the kitchen counter. The best part? You don’t need to fuss with deep-frying (been there, regretted that mess). Sometimes I wonder why I ever bothered with frozen store-bought tots at all. (Okay, sometimes I still buy them. Who am I kidding?) And if you, like me, have tried hiding veggies in food to mixed results, this is one of those rare wins where no one complains. Actually, my only real gripe was the first time I squeezed the squash too much and ended up with dry little pebbles. Don’t do that.
What You’ll Need (Substitutions Welcome!)
- 2 medium yellow squash (about 3 cups shredded)—I sometimes mix in zucchini if I’m short on squash. Don’t tell my kids.
- 1 large egg—or two small ones, if that’s all you’ve got handy.
- 3/4 cup shredded cheddar (my grandmother swore by sharp cheddar; honestly, mild works in a pinch)
- 1/2 cup breadcrumbs—panko is great, but regular or even crushed crackers do the trick when I’m winging it
- 1/4 cup grated Parmesan (sometimes I skip this if my budget’s tight, and the world keeps turning)
- 2 cloves garlic, minced (or a big squeeze from the jarred stuff—no shame)
- Salt & pepper (I just eyeball it—maybe a teaspoon salt, a few cracks of pepper)
- For the dip:
- 3/4 cup plain Greek yogurt (regular yogurt’s fine, but the dip will be looser)
- 1 clove garlic, grated or smashed (more if you like to keep vampires away)
- Juice of half a lemon (or that squeezy bottle if that’s what you’ve got)
- Pinch of salt & a glug of olive oil
- Chopped herbs like parsley or dill (totally optional, but I do love a sprinkle of green)
How I Make Them (And You Can Too)
- Grate the squash. I use a box grater, but the food processor is a lifesaver. Toss the shreds into a colander, sprinkle with salt, and let ‘em sit ten minutes. (You can walk away and forget, just don’t leave them an hour like I accidentally did once. Oops.)
- Squeeze out the water. Grab a clean dish towel or just your hands, and wring out as much liquid as you can. But don’t go overboard; I once got a bit too enthusiastic and ended up with dry tots.
- Mix it all up. In a big bowl, throw in the squash, egg, cheddar, breadcrumbs, Parmesan, garlic, and a good pinch of salt and pepper. Use a fork, or heck—your hands. This is where I sneak a taste (don’t tell anyone).
- Shape your tots. Scoop out small amounts (about a tablespoon), and roll or squish into tot-ish shapes. It’s not a science. Place them on a parchment-lined baking sheet (foil works if you forgot parchment, but oil it a bit).
- Bake ‘em up. Into a preheated oven at 400°F (about 200°C) for 20-25 minutes, flipping halfway. I like mine extra golden, so sometimes I broil them a couple minutes at the end—just keep an eye out or you’ll end up with hockey pucks.
- Whip up your dip. Mix together yogurt, garlic, lemon, salt, olive oil, and herbs in a bowl. Taste and adjust. I like a little extra lemon, but my daughter says that’s too zingy. Up to you.
Notes from My Not-So-Perfect Kitchen
- Don’t panic if the squash mixture seems a bit loose. It comes together when baked—promise. (If it’s really runny, just toss a few more breadcrumbs in.)
- I’ve tried air-frying these, and actually, it works better if you keep them pretty small and spray them generously with oil. Otherwise, they get weirdly dry.
- If you leave the tots to cool too long, they lose their crisp. Just rewarm in the oven for a few minutes—they perk right up.
Variations (Some More Successful Than Others)
- I once swapped out cheddar for crumbled feta. Tasted great, but the tots fell apart—so maybe add an extra egg if you try that.
- Sometimes I sneak in a grated carrot or two for color (and extra veg power). No one noticed except me, so that’s a win?
- My friend tried these with almond flour to go gluten-free and said they were a bit dense, but not bad. Worth a go if you’re avoiding gluten.
- I keep meaning to try sweet potato, but honestly, haven’t gotten around to it. If you do, let me know how it goes!
If You Don’t Have All the Right Gear…
Box grater is the easiest for the squash, but you can use a food processor if you’re feeling fancy. And if you don’t have a baking sheet, I once used a pizza pan—just line it with foil and keep the tots close together. Worked fine. Don’t stress about the fancy gadgets, honest. Oh, and parchment is nice but not essential—just oil whatever you use so the tots don’t stick.
How to Store ‘Em (If They Last that Long)
Leftover tots keep in the fridge for two, maybe three days in a sealed container (though honestly, in my house it never lasts more than a day!). Reheat in the oven at 350°F until hot and crispy-ish again. The dip’s fine in the fridge three days, too. I think the flavors get better, but that might just be me.
How We Serve These (And Maybe You Will Too)
I usually pile them into a bowl with the dip on the side, then stand back and let the family demolish them. Sometimes we set out little toothpicks for a retro party vibe. If I’m feeling fancy (rare), I’ll sprinkle extra herbs or a dusting of smoked paprika on top—makes them look like they came from some hip cafe. My cousin dunks hers in ketchup, which, I mean, to each their own.
Lessons Learned (AKA My Hard-Won Pro Tips)
- Letting the squash drain properly makes a huge difference. I once tried rushing this step and regretted it because everything just turned into a soggy pancake mess. Live and learn.
- Don’t over-bake—unless you’re into chewy, tooth-busting tots. Which, if you are, more power to you, I guess?
- If your dip tastes flat, add a pinch more salt or a splash more lemon. Makes all the difference, trust me.
Frequently Asked (Sometimes Odd) Questions
- Can I use zucchini instead of yellow squash? Absolutely! I’ve done it loads. Just squeeze out the water really well because zucchini seems even more watery.
- What if I don’t have Greek yogurt? Regular yogurt’s totally fine. If it’s super thin, just skip the olive oil in that case, or stir in a spoonful of mayo for extra body. Sounds weird, but works.
- Can I freeze these? Hmm, yes and no. They get a bit softer after thawing but still taste nice. I’d bake them straight from frozen at 400°F until crispy. Or just eat them all fresh—which I usually do, ha!
- Any recommended dips besides yogurt? Oh, for sure. I once made a spicy sriracha mayo that was epic, and store-bought ranch is a lazy-day favorite. (Check this ranch recipe if you want to go homemade.)
- Where do you buy your breadcrumbs? I just grab the cheap ones from Aldi or Sainsbury’s. Panko from Asian groceries is great too. If you wanna make your own, Bon Appétit has a handy guide. (I rarely do though.)
So, next time you find yourself with an armful of yellow squash and no clue what to do, give these tots a whirl. Even if they’re a bit wonky-looking, they’ll disappear quickly. And hey, if you accidentally make too many, invite me over—I’m always happy to help with leftovers (assuming Toby doesn’t get there first).
Ingredients
- 2 medium yellow squash, grated
- 1/2 cup shredded cheddar cheese
- 1/3 cup breadcrumbs
- 1 large egg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Place the grated yellow squash in a clean kitchen towel and squeeze out as much moisture as possible.
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3In a large bowl, combine the squeezed squash, cheddar cheese, breadcrumbs, egg, garlic powder, salt, and black pepper. Mix until well combined.
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4Shape the mixture into small tot shapes and arrange them on the prepared baking sheet.
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5Bake for 22-25 minutes, turning halfway through, until golden and crisp.
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6Meanwhile, make the garlicky yogurt dip by mixing Greek yogurt, minced garlic, lemon juice, and parsley in a small bowl. Serve the tots warm with the dip.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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