Description
These Greek Zucchini Tots are crispy, golden bites made from fresh grated zucchini, feta cheese, and fragrant herbs. Baked to perfection, they offer a delightful combination of textures and flavors, perfect as a healthy snack or appetizer served with a refreshing minted yogurt dip and lemon wedges.
Ingredients
Scale
Zucchini Tots
- 1 lb / 500 g zucchinis (courgettes)
- 1/4 tsp kosher salt (for sweating zucchini)
- 1/2 cup plain flour (all-purpose flour; can substitute gluten-free flour)
- 1 cup panko breadcrumbs (can substitute gluten-free breadcrumbs)
- 2 eggs
- 3/4 cup green onion, finely sliced (white and pale green parts only)
- 1/2 cup parmesan cheese, finely grated (store-bought sandy type, or shredded cheddar or tasty cheese)
- 1 tbsp dried oregano (or 2 tsp other dried herbs)
- 2 garlic cloves, minced
- 1/4 tsp kosher salt
- 150 g / 5 oz Greek feta cheese, crumbled
- Olive oil spray
Minted Yogurt Dip
- 3/4 cup plain Greek yoghurt (or any plain unsweetened yogurt)
- 1 tbsp fresh mint, finely chopped
- 1/2 tbsp lemon juice
- 1/2 tbsp extra virgin olive oil (or more)
- 1/4 tsp salt
- 1/4 tsp black pepper
Garnishes (Optional)
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan-forced) to ensure it’s ready for baking the zucchini tots evenly.
- Sweat Zucchini: Grate the zucchinis using a standard box grater. Place the grated zucchini in a large colander, sprinkle with 1/4 tsp kosher salt, and toss with your fingers. Allow it to sweat for 30 minutes to release excess moisture.
- Squeeze Out Liquid: Working in handfuls, squeeze out as much liquid as possible from the zucchini to prevent soggy tots. Transfer the drained zucchini to a mixing bowl.
- Make Tots Batter: Add the flour, panko breadcrumbs, eggs, green onion, parmesan cheese, dried oregano, minced garlic, and 1/4 tsp kosher salt to the zucchini. Mix well to combine. Gently fold in the crumbled feta cheese without breaking it up too much.
- Form Tots: Line two baking trays with parchment paper. Using heaped tablespoons of the mixture, dollop onto the trays (about 29 tots total). Shape each dollop into a cylindrical ‘tater-tot’ or potato gem shape using your fingers.
- Bake: Generously spray the tots with olive oil. Bake in the preheated oven for 30 minutes, swapping the trays around 20 minutes in for even baking. For extra golden and crispy tots, spray again with olive oil midway. The lower tray might require a few extra minutes; bake until tots are golden brown and crusty on the surface.
- Prepare Minted Yogurt Dip: In a small bowl, combine the plain Greek yogurt, chopped fresh mint, lemon juice, extra virgin olive oil, salt, and pepper. Stir well to blend flavors.
- Serve: Serve the zucchini tots warm with the minted yogurt dip alongside lemon wedges. Sprinkle fresh oregano leaves on top if desired for extra aroma and flavor.
Notes
- To ensure crispy tots, squeezing out as much moisture as possible from the zucchini is essential.
- Panko breadcrumbs give a light, crunchy texture, but gluten-free options can be used as substitutes.
- The feta cheese adds a wonderful tang and creaminess; try not to over-mix once added.
- Olive oil spray helps achieve a perfect golden crust during baking without excess oil.
- Minted yogurt dip complements the savory tots with a fresh, tangy contrast.
- These tots can be made ahead and reheated in the oven to retain crispiness.
