Zucchini and Carrot Tots with Curry Campari^® Ketchup

Zucchini and Carrot Tots

• Preheat oven to 400ºF. Place grated zucchini in a clean dishcloth and squeeze out as much water as possible. Transfer zucchini to a large bowl along with the grated carrot, scallion, eggs, flour, Kosher salt, garlic powder, and baking powder. Stir until combined. Line a baking sheet with parchment paper. Scoop out a tablespoon of the mixture to form each tot. Continue until the sheet is filled. Spray each tot with a generous amount of cooking spray. Place into the oven and bake for 15 minutes then flip each tot, spray the tops again with more cooking spray, and bake for an additional 10-15 minutes or until golden brown. Allow to cool slightly before serving.

Curry Campari® Ketchup

• Add extra virgin olive oil to a large saucepan over medium heat. Add onions and sauté until soft and translucent, about 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the tomato paste, Kosher salt, and all of the spices. Stir and cook for 1 minute. Add in tomatoes, brown sugar, and apple cider vinegar. Stir to combine. Bring mixture to a simmer over low heat and continue to cook, stirring occasionally, for about 45 minutes. Remove from heat and allow to cool slightly.
• Transfer mixture to a blender and blend until smooth. Store in an airtight container in the refrigerator until ready to use.