I have a new secret weapon in the fight against flavorless food: nettles from Seek Lavender from Culpepper, VA. Their flavor is a cross between parsley, a baby chive, and I pick up another almost anise note but not really. I know it brought the flavor of my zucchini tots way up. I used it both in the tot and the dip. I hope you like it.

2 cups grated zucchini
4 eggs, divided
1/2 cup grated Romano cheese
1/2 cup Panko bread crumbs
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon basil
1 teaspoon nettles from Seek Lavender

12 strips bacon (Hayfield Farms)

Dip:
1 cup sour cream
1 teaspoon nettles
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon Worcestershire sauce

Bacon wrap is optional. But it’s bacon.

Mix all ingredients for dip in a bowl. Let sit for 20 minutes.

Peel and grate zucchini. Remove as much water by ringing out the water in cheese cloth.

In a bowl add dried zucchini, cheese, basil, nettles, salt, onion powder, and garlic powder. Combine well.

Add 2 beaten eggs and mix.

Make into little logs about 1 1/2 inch.

Roll in bread crumbs.

Now would be time to wrap in 1/3 of a strip of bacon. If you want to be me, I’m doing 1/2 with bacon and 1/2 without.

Option 1: Heat air fryer to 370. Spray tots with cooking spray. Cook for 6 minutes per side.

Option 2: Oven bake for 20 minutes at 400 until bacon is brown and crispy.

Serve with dip.