Greek Zucchini Tots
User Reviews
5
Greek Zucchini Tots
Description
Greek Zucchini Tots are made by first salting grated zucchini to draw out moisture, then squeezing it dry to prevent sogginess. The tots combine zucchini with scallions, garlic, crumbled feta, Parmesan cheese, dried oregano, flour, panko breadcrumbs, and beaten eggs to hold their shape. Formed into cylinder shapes resembling tater tots, they are baked on oil-sprayed trays at 180°C (350°F) until golden and crisp.
The baking method yields a crunchy surface while retaining a moist and tender center thanks to the zucchini and cheese mixture. The cheeses lend a salty, tangy, and creamy aspect balanced by oregano’s earthiness. Served with a minted yogurt sauce made from Greek yogurt, lemon juice, olive oil, fresh mint, salt, and pepper, these tots provide a fresh and cool accompaniment.
These tots can also be shallow fried for a different texture and make an excellent brunch or snack option. Reheating in a hot oven restores their crispiness. Serving with lemon wedges adds a bright citrus note that complements their savory flavor.
Ingredients
Zucchini
- 1 lb / 500 g zucchini
- 1/4 tsp salt
Batter
- 3/4 cup scallion finely sliced (white and pale green parts only, or shallot
- 2 garlic cloves, minced
- 1 cup panko breadcrumbs
- 2 egg lightly beaten
- 150 g / 5 oz feta cheese , crumbled
- 1/2 cup Parmesan Cheese (or shredded cheddar or tasty cheese)
- 1 tbsp oregano dried
- 1/2 cup plain flour
- cooking spray
Minted Yoghurt (optional)
- 1 cup Greek yoghurt plain
- 1/2 tbsp lemon juice
- 1/2 tbsp extra virgin olive oil (or more)
- 2 tsp mint finely chopped, fresh
- salt
- black pepper
Instructions
- Preheat oven to 180C/350F.
- Grate the zucchini and place into a large colander. Sprinkle with 1/4 tsp salt, toss with your fingers and leave to sweat for 30 minutes.
- Working a handful at a time, squeeze out the excess water (as much as you can) and place the zucchini in a bowl.
- Add the Batter ingredients (except oil spray) and mix to combine.
- Spray 2 baking trays with oil. Dollop heaped tablespoons onto the trays, then use your fingers to shape them into cylinder "tater-tot / potato gem" shapes.
- Spray with oil. Bake for 25 minutes, swapping the trays at around 20 minutes, or until golden brown and a crunchy crust forms on the surface.
- Serve with lemon wedges and Tzatziki, if using.
Minted Yoghurt
- Mix together ingredients and set aside for at least 10 minutes before serving.
Notes
- Press and squeeze excess water from grated zucchini to prevent soggy tots.
- These reheat well in the oven; place on a tray and warm at 400°F (200°C) to restore crispness.
- For brunch, top zucchini tots with a sunny side up egg for added richness.
- Alternatively, pan-fry on medium-high heat shaping them as fritters for even cooking.
- The minted yogurt dip benefits from resting at least 10 minutes to develop flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35-40
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Serving | 25g | |
| Calories | 34cal | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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