Description
These Greek Zucchini Tots are crispy, golden bites packed with fresh zucchini, feta cheese, and aromatic herbs. Perfect as a healthy snack or appetizer, they combine tender insides with a crunchy crust, served alongside a refreshing minted yogurt dip. A delightful twist on traditional potato tots, bringing Mediterranean flavors to the table.
Ingredients
Scale
Zucchini Tots
- 1 lb / 500 g zucchinis (courgettes)
- 1/4 tsp kosher salt
- 1/2 cup plain flour (all-purpose flour; can sub 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; can substitute shredded cheddar or tasty cheese)
- 1 tbsp dried oregano (or 2 tsp other dried herbs)
- 2 garlic cloves, minced
- 1/4 tsp kosher salt
- 150 g / 5 oz Greek feta cheese, crumbled
- Olive oil spray for baking
Minted Yogurt Dip
- 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 to taste)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Lemon wedges and oregano leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 200°C / 390°F (180°C fan-forced) to prepare for baking the zucchini tots.
- Sweat the Zucchini: Grate the zucchini using a standard box grater. Place the grated zucchini in a large colander, sprinkle with 1/4 teaspoon kosher salt, toss well with your fingers, and leave it to sweat for 30 minutes. This step helps draw out excess moisture.
- Squeeze Out Liquid: After sweating, take a handful of zucchini at a time and squeeze out as much liquid as possible using your hands or a clean kitchen towel. Transfer the squeezed zucchini into a large bowl.
- Prepare Tots Batter: To the squeezed zucchini, add the plain flour, panko breadcrumbs, eggs, sliced green onions, grated parmesan cheese, dried oregano, minced garlic, and 1/4 teaspoon kosher salt. Mix well until all ingredients are thoroughly combined. Gently fold in the crumbled feta cheese.
- Form the Tots: Line two baking trays with parchment paper. Using heaped tablespoons of the batter, dollop the mixture onto the trays, shaping each into a small cylinder resembling tater tots or potato gems. You should get about 29 to 35 tots in total.
- Bake the Tots: Generously spray the tots with olive oil spray. Place the trays in the preheated oven and bake for 30 minutes. At around 20 minutes, swap the trays for even cooking and spray again with oil if desired to promote extra golden crispiness. The bottom tray might need a few extra minutes to achieve a crunchy crust.
- Prepare Minted Yogurt Dip: While the tots bake, mix the plain Greek yogurt with finely chopped fresh mint, lemon juice, extra virgin olive oil, salt, and black pepper in a bowl. Stir well to combine and set aside.
- Serve: Once the tots are golden brown and crisp, remove from the oven. Serve immediately with the minted yogurt dip, lemon wedges, and sprinkle fresh oregano leaves on top if using for garnish and extra flavor.
Notes
- You can substitute all-purpose flour and panko breadcrumbs with gluten-free versions for a gluten-free option.
- For cheese variations, cheddar or tasty cheese can be used instead of parmesan for a different flavor.
- To ensure the tots are crispy, removing as much moisture as possible from the zucchini is crucial.
- If you prefer a spicier dip, consider adding a pinch of smoked paprika or chili flakes to the minted yogurt.
- These tots can be served as a snack, appetizer, or side dish with salads or mains.