20 Recipes in 2020 - Zucchini Puffs

My close friends and I recently made a list of goals for 2020. Not resolutions, but items we would like to accomplish in 2020. The list is supposed to be 20 items long, and while not a requirement, an element of "20" is encouraged. For example, one might set a goal to read 20 books in 2020. One of my 2020 goals is to compile 20 Recipes with photos into the start of a Recipe book. I plan to use the Blurb publishing platform and their Cookbook template.

To get organized, I've gone through my Lightroom catalog and keyworded all my food / recipe-centric photos and exported them to a single folder. I've been recording the recipes on my iPhone's Notes app. Now to marry up the photos and recipes in Bookwright.

I've used the blog in the past to record recipes and photos, so I plan to do the same with the 20 Recipes in 2020.
First up, Zucchini Puffs

These are based on a recipe from Tasty - their Zucchini Tots, meant to be a healthier version of potato based Tater Tots. I adjusted the recipe since I don't eat bread and the original recipe calls for breadcrumbs.

Here is my version of Zucchini Puffs:
1 large zucchini, grated
1/2 onion, diced
2 cloves of garlic, minced
1/2 tsp salt
1 T olive oil
1 T coconut flour
1/4 C almond flour
3/4 C shredded cheese. I use a Mexican cheese blend
1 egg

Mix onion, garlic and oil in a large glass bowl. Micro cook for 30-40 seconds to soften the onion and garlic.

Shred zucchini onto a thin towel. I use a "flour sack kitchen towel" that I bought from the grocery store. Wring out the excess water from the shredded zucchini. The towel is very thin and allows the water to pass through easily. Could also use a cheese cloth. It is important to get the zucchini as dry as possible.

Add the zucchini and remaining ingredients to the bowl with onion garlic and mix.

Form bite sized logs, like tater tot size onto a metal baking sheet. I line my sheet with a silicone Silpat Mat which is non stick. Could also use parchment.
Zucchini Puffs

Bake at 425 degF for 15 minutes, then flip the puffs over and bake another 5-10 minutes. They should be golden brown.

Baked Zucchini Puffs

Notes: I use almond flour / coconut flour as a sub for breadcrumbs in the original Tasty recipe. The coconut flour absorbs moisture and helps the puffs stay firm.

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