GREEK ZUCCHINI TOTS

Greek Zucchini Tots image

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.