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Greek Zucchini Tots

Greek Zucchini Tots

Delicious Greek Zucchini Tots made with fresh ingredients, perfect as a snack or appetizer.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine Greek
Servings 4 tots
Calories 45 kcal

Equipment

  • Oven
  • Grater
  • Colander
  • Baking paper

Ingredients
  

CupsMetric

  • 1 lb zucchini (courgettes)
  • ¼ teaspoon cooking salt (kosher salt)

Batter

  • ½ cup plain flour (all-purpose flour), can sub gluten-free flour
  • 1 cup panko breadcrumbs (Note 1), can sub gluten-free flour
  • 2 pieces eggs
  • ¾ cup green onion (finely sliced, white and pale green parts only)
  • ½ cup parmesan cheese (finely grated, can also use shredded cheddar or tasty cheese)
  • 1 tablespoon dried oregano (or 2 teaspoon other dried herbs)
  • 2 cloves garlic (minced)
  • ¼ teaspoon cooking salt (kosher salt)
  • 150 g Greek feta cheese (crumbled)

Cooking and serving

  • Olive oil spray
  • Lemon wedges (optional garnishes)
  • Oregano leaves (optional garnishes)

Minted Yoghurt (optional)

  • ¾ cup plain Greek yoghurt (or any plain unsweetened yogurt)
  • 1 tablespoon fresh mint (finely chopped)
  • ½ tablespoon lemon juice
  • ½ tablespoon extra virgin olive oil (or more)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

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 onto 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.

Nutrition

Serving: 25gCalories: 45kcalCarbohydrates: 4gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 17mgSodium: 145mgPotassium: 68mgFiber: 0.5gSugar: 1gVitamin A: 112IUVitamin C: 4mgCalcium: 58mgIron: 0.5mg
Keyword appetizer, Greek Cuisine, Tots, zucchini
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