Crispy Almond Zucchini Tots Recipe | Blue Diamond

Ingredients

• 1 lb. russet potatoes, peeled and cut into large chunks
• 1/3 cup scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted
• 1/2 cup lightly packed shredded zucchini, patted dry between paper towels
• 1/4 cup finely minced onion
• 1 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1 cup + 2 tablespoons panko breadcrumbs
• 1/2 teaspoon seasoned salt
• 1/4 cup scooped and lightly packed Blue Diamond Finely Sifted Blue Diamond Almond Flour
• 2 eggs, well beaten
• Olive oil cooking spray
• Ketchup, sour cream, ranch dressing or guacamole (optional dippers)