Greek Zucchini Tots
Crispy baked zucchini tots with oregano, garlic, Parmesan and feta. Serve them with minted yogurt and lemon for dipping.
By Cookin' Kitchen
- Total: 50 minutes
- Makes: 30 tots
Recipe
Greek Zucchini Tots
Crispy baked zucchini tots with oregano, garlic, Parmesan and feta. Serve them with minted yogurt and lemon for dipping.
Cookin' · https://cookin.club/recipes/greek-zucchini-tots
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 50 minutes
- Makes
- 30 tots
Ingredients
For 30 tots
Zucchini
Batter
Cooking and serving
Minted yogurt
Instructions
Zucchini tots
Step 1: Preheat the oven to 200°C/390°F (180°C fan-forced).
Step 2: Grate the zucchini using a standard box grater. Place it in a large colander, sprinkle with the salt, toss with your fingers and leave to sweat for 30 minutes.
Step 3: Working with a handful at a time, squeeze out as much excess water as you can. Place the zucchini in a bowl.
Step 4: Add the batter ingredients except the feta and mix well to combine. Add the feta and gently stir it through.
Step 5: Dollop heaped tablespoons of the mixture onto 2 trays lined with baking paper. Use your fingers to shape the portions into cylinders.
Step 6: Spray generously with oil. Bake for 30 minutes, swapping the trays at around 20 minutes. For extra golden tots, spray again with oil. Bake until golden brown with a crunchy crust; the tray on the bottom may need a few extra minutes.
Step 7: Serve with minted yogurt, lemon wedges and fresh oregano leaves, if using.
Minted yogurt
Step 8: Mix the ingredients together and set aside for at least 10 minutes before serving.
Notes
Regular breadcrumbs can replace panko, though the tots will be less crunchy. Gluten-free flour can be used in place of the plain flour or panko.
Leftovers keep for up to 3 days, though they soften. Reheat in the oven at 200°C/390°F (180°C fan-forced) for 5 minutes. These are not suitable for freezing.
For make-ahead cooking, bake the tots and reheat them before serving. Don't shape them ahead of time, as the zucchini can release liquid and make the batter watery.
For stovetop cooking, make fritter-shaped portions and shallow-fry over medium-high heat until golden on both sides.
Nutrition per tot
- Calories
- 45 kcal
- Fat
- 2 g
- Saturated fat
- 1 g
- Carbohydrates
- 4 g
- Sugar
- 1 g
- Fiber
- 0.5 g
- Protein
- 2 g
- Sodium
- 145 mg
- Cholesterol
- 17 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These Greek-style zucchini tots bake up golden and crisp, with a moist center and savory feta, Parmesan, garlic and oregano. Serve them as a meal or pass them around as a party bite.
Pair the tots with minted yogurt and lemon wedges for dipping. Fresh oregano leaves are an optional garnish.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment