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5.0 from 108 votes

Greek Zucchini Tots

These tasty bites are from the Greek Island of Alonnisos. They are so versatile - one of those recipes you can have for breakfast, lunch, dinner OR serve as appetisers at a party! I like to make them in the oven and shape them into tater-tot (potato gem) shapes. But you can cook them on the stove too, and as for shape, you're only limited by your imagination!! This makes around 35 to 40 tots.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 35 -40
Calories: 34 kcal
Course: Breakfast , Appetizer , Lunch , Dinner , Brunch
Cuisine: Greek

Ingredients

Zucchini
  • 1 lb / 500 g zucchinis
  • 1/4 tsp salt
Batter
  • 3/4 cup scallions/shallots , finely sliced (white and pale green parts only)
  • 2 garlic cloves, minced
  • 1 cup panko breadcrumbs
  • 2 eggs , lightly beaten
  • 150 g / 5 oz feta cheese , crumbled
  • 1/2 cup Parmesan Cheese (or shredded cheddar or tasty cheese)
  • 1 tbsp dried oregano
  • 1/2 cup plain flour
  • Oil spray
Minted Yoghurt (optional)
  • 1 cup plain Greek yoghurt
  • 1/2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil (or more)
  • 2 tsp fresh mint , finely chopped
  • salt and pepper

Instructions

    Cup of Yum
  1. Preheat oven to 180C/350F.
  2. 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.
  3. Working a handful at a time, squeeze out the excess water (as much as you can) and place the zucchini in a bowl.
  4. Add the Batter ingredients (except oil spray) and mix to combine.
  5. 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.
  6. 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.
  7. Serve with lemon wedges and Tzatziki, if using.
Minted Yoghurt
  1. Mix together ingredients and set aside for at least 10 minutes before serving.

Notes

  • These reheat well in the oven. Place them on a baking tray and reheat in a hot oven around 400CF/200C.
  • To serve these as a breakfast or brunch, top with a sunny side up egg!
  • You can pan fry these instead of baking them. Just shallow fry on medium high heat until golden on both sides. I suggest making them in fritter shapes to make it easier to cook evenly.
  • These reheat very well! Just pop them in the oven for about 7 minutes at 180C/350F.
  • Adapted from The Food and Cooking of Greece cookbook, Courgette / Zucchini Rissoles from Alonnisos.
  •  Nutrition per tot. Ridiculously low so we can eat LOTS! :)

Nutrition Information

Serving 25g Calories 34cal (2%)

Nutrition Facts

Serving: 35-40

Amount Per Serving

Calories 34

% Daily Value*

Serving 25g
Calories 34cal 2%

* Percent Daily Values are based on a 2,000 calorie diet.