Finely shred zucchini and mix in a bowl with frozen shredded potatoes and salt.

Wrap the zucchini mixture inside a tea towel or cheese cloth and squeeze out liquid.

Hang the mixture over the sink or a bowl (still wrapped in a tea towel) until the potatoes have thawed and the zucchini has released it’s liquid (approx. 30 minutes).

Squeeze out remaining the liquid and then remove the mixture from the cloth and place it back in the mixing bowl.

Add the remaining ingredients to the zucchini mixture and stir until combined.

Shape the zucchini tots using approximately 1 Tablespoon of mixture at a time and place on a baking sheet lined with parchment paper.

Bake the tots at 375 degrees for about 20 minutes, turning once during cooking.

Remove from the oven when golden brown and sprinkle with salt. Serve hot.

While the zucchini tots are baking, mix the ingredients for the spicy sriracha mayonnaise in a separate bowl.