GREEK ZUCCHINI TOTS

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Greek Zucchini Tots image

These tasty bites are from the Greek Island of Alonnisos. They are so versatile - one of those recipes you can have for breakfast, lunch, dinner OR serve as appetisers at a party! I like to make them in the oven and shape them into tater-tot (potato gem) shapes. But you can cook them on the stove too, and as for shape, you're only limited by your imagination!! This makes around 35 to 40 tots.

Provided by @MakeItYours

Number Of Ingredients 16

1 lb / 500 g zucchinis
1/4 tsp salt
3/4 cup scallions/shallots (, finely sliced (white and pale green parts only))
2 garlic cloves, minced
1 cup panko breadcrumbs
2 eggs (, lightly beaten)
150 g / 5 oz feta cheese (, crumbled)
1/2 cup parmesan cheese ((or shredded cheddar or tasty cheese))
1 tbsp dried oregano
1/2 cup plain flour
Oil spray
1 cup plain Greek yoghurt
1/2 tbsp lemon juice
1/2 tbsp extra virgin olive oil ((or more))
2 tsp fresh mint (, finely chopped)
Salt and pepper

Steps:

  • Preheat oven to 180C/350F.
  • Grate the zucchini and place into a large colander. Sprinkle with 1/4 tsp salt, toss with your fingers and leave to sweat for 30 minutes.
  • Working a handful at a time, squeeze out the excess water (as much as you can) and place the zucchini in a bowl.
  • Add the Batter ingredients (except oil spray) and mix to combine.
  • Spray 2 baking trays with oil. Dollop heaped tablespoons onto the trays, then use your fingers to shape them into cylinder "tater-tot / potato gem" shapes.
  • Spray with oil. Bake for 25 minutes, swapping the trays at around 20 minutes, or until golden brown and a crunchy crust forms on the surface.
  • Serve with lemon wedges and Tzatziki, if using.
  • Mix together ingredients and set aside for at least 10 minutes before serving.

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