Greek Zucchini Tots

4.97 from 60 votes

Recipe video above. These tasty bites are from the Greek Island of Alonnisos, adapted from the Courgette / Zucchini Rissoles recipe in The Food and Cooking of Greece cookbook. Such a great way to use the humble zucchini to make something fabulous that's meal worthy and great to pass around at a party!

Traditionally they're deep fried but I like to make them in the oven (handy, healthier) and make them tater-tot (potato gem) shapes. But you can make them any shape you want!

Prep Time20

Cook Time30

Zucchini sweating30

Total Time1 20

Course: Appetizer, Breakfast, Brunch, Dinner, Lunch

Cuisine: Greek

Keyword: greek zucchini, Zucchini Fritters

Servings: - 35

Calories: 45cal

Author: Nagi | RecipeTin Eats

Ingredients

Zucchini

1 lb / 500 g zucchinis (courgettes)
1/4 tsp cooking salt / kosher salt

Batter

1/2 cup plain flour (all-purpose flour), can sub gluten-free flour
1 cup panko breadcrumbs (Note 1), can sub gluten-free flour
2 eggs
3/4 cup green onion , finely sliced (white and pale green parts only)
1/2 cup parmesan cheese , finely grated (I use store bought sandy type), can also use shredded cheddar or tasty cheese
1 tbsp dried oregano (or 2 teaspoon other dried herbs)
2 garlic cloves , minced
1/4 tsp cooking salt / kosher salt
150 g / 5 oz Greek feta cheese , crumbled

Cooking and serving

Olive oil spray
Lemon wedges and oregano leaves , optional garnishes

Minted Yoghurt (optional)

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 each salt and pepper

Cups - Metric

Instructions

Preheat oven to 200°C/390°F (180°C fan-forced)
Sweat zucchini - Grate the zucchini using a standard box grater. Place into a large colander, sprinkle with the salt, toss with your fingers and leave to sweat for 30 minutes.
Squeeze out liquid - Working a handful at a time, squeeze out the excess water (as much as you can) and place the zucchini in a bowl.
Tots batter - Add the Batter ingredients except the feta and mix well to combine. Add the feta and gently stir through.
Form tots - Dollop heaped tablespoons 2 trays lined with baking paper / parchment paper (I get 29 in total). Then use your fingers to shape them into cylinder "tater-tot / potato gem" shapes.
Bake - Spray generously with oil. Bake for 30 minutes, swapping the trays at around 20 minutes (for extra golden, spray again with oil), or until golden brown and a crunchy crust forms on the surface. The tray on the bottom might need a few extra minutes.
Serve with Minted Yogurt, lemon wedges and sprinkled with fresh oregano leaves if using.

Minted Yoghurt

Mix together ingredients and set aside for at least 10 minutes before serving.

Notes

1. Panko breadcrumbs - Japanese breadcrumb that are larger crumbs than regular ones, makes things like schnitzels crunchier and when used inside things like fritters, makes them fluffier inside than using regular breadcrumbs, or more flour.

Staple at supermarkets in Australia these days, usually the Asian section (cheaper at Asian stores). Substitute with regular breadcrumbs, though it's not as crunchy.

2. Stove cooking - 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. You could also deep fry them, as per the original recipe.

Leftovers will keep for 3 days though they do soften. They reheat well in the oven - 200°C/390°F (180°C fan) for 5 minutes. Not suitable for freezing.

Make ahead - Best is to cook then reheat per above. Don't form the tots and leave to bake later, the zucchini will sweat and make the batter too watery.

Nutrition per tot. Ridiculously low calories. Let's eat LOTS! :)

Nutrition