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Greek Zucchini Tots Recipe

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3.9 from 9 reviews

Greek Zucchini Tots are delicious, crispy bites inspired by the Greek Island of Alonnisos. Made from fresh zucchini blended with panko breadcrumbs, parmesan, feta, and fragrant herbs, these oven-baked tots offer a healthier twist on the traditional deep-fried rissoles. Perfect for appetizers, brunch, or light meals and great for sharing at parties, they come with an optional minted yoghurt dip for extra zest and freshness.

  • Total Time: 1 hour 20 minutes
  • Yield: 30–35 tots

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 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)
  • 1 tbsp dried oregano (or 2 tsp 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 salt
  • 1/4 tsp pepper

Instructions

  1. Prepare the Zucchini: Grate the zucchinis and sprinkle them with 1/4 teaspoon of kosher salt. Place in a colander and let them sweat for about 30 minutes to remove excess moisture.
  2. Drain and Dry: After sweating, squeeze out as much liquid as possible from the grated zucchini using either a clean kitchen towel or your hands. This step is crucial to ensure the tots are not soggy.
  3. Make the Batter: In a large mixing bowl, combine the plain flour, panko breadcrumbs, eggs, finely sliced green onions, grated parmesan, dried oregano, minced garlic, 1/4 teaspoon salt, and crumbled feta cheese. Add the dried zucchini and mix thoroughly until a thick, cohesive batter forms.
  4. Shape the Tots: Preheat your oven to 400°F (200°C). Using your hands or a small scoop, shape the batter mixture into small tater-tot or gem shapes and place them on a baking tray lined with parchment paper. Spray the tops lightly with olive oil spray for crispiness.
  5. Bake: Bake in the preheated oven for 25-30 minutes or until the tots are golden brown and crispy on the outside.
  6. Prepare Minted Yoghurt (Optional): While the tots bake, mix the Greek yoghurt with chopped fresh mint, lemon juice, extra virgin olive oil, salt, and pepper in a small bowl to make a refreshing dipping sauce.
  7. Serve: Remove tots from the oven and serve warm. Garnish with lemon wedges and oregano leaves if desired, alongside the minted yoghurt dip for a flavorful accompaniment.

Notes

  • To ensure crispy tots, it is important to squeeze out all excess moisture from the grated zucchini.
  • Panko breadcrumbs can be substituted with gluten-free breadcrumbs if needed.
  • Cheese variations such as shredded cheddar or tasty cheese can replace parmesan if preferred.
  • The tots can be shaped into any desired form, not just traditional tater-tot shapes.
  • The baked tots offer a healthier alternative to traditional deep-fried versions.
  • Minted yoghurt sauce adds a cool, fresh contrast but is optional.
  • Author: Maya
  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://cozykitchenbymaya.com/greek-zucchini-tots-recipe/