Ingredients
Zucchini Tots
- 1 lb / 500 g zucchinis (courgettes)
- 1/4 tsp cooking salt / kosher salt
- 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, or shredded cheddar or tasty cheese)
- 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
- Olive oil spray
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)
- 1/4 tsp salt
- 1/4 tsp black pepper
Garnishes (Optional)
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat Oven: Preheat your oven to 200°C / 390°F (180°C fan-forced) to ensure it's hot enough to bake the zucchini tots evenly and create a crunchy crust.
- Sweat Zucchini: Grate the zucchinis using a standard box grater. Place the grated zucchini into a large colander, sprinkle with 1/4 teaspoon salt, toss to combine, and leave to sweat for 30 minutes. This removes excess moisture essential for crispy tots.
- Squeeze Out Liquid: After sweating, work 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 drained zucchini to a large bowl.
- Prepare Tots Batter: To the zucchini in the bowl, add the flour, panko breadcrumbs, eggs, green onions, parmesan cheese, dried oregano, minced garlic, and 1/4 teaspoon salt. Mix well to combine all ingredients evenly. Gently fold in the crumbled feta cheese without overmixing.
- Form Tots: Line two baking trays with parchment paper. Using heaped tablespoons of the batter, dollop onto the trays. Shape each dollop into a cylinder resembling a tater-tot or potato gem. You should get approximately 29 tots total.
- Bake: Generously spray the tots with olive oil spray. Bake in the preheated oven for about 30 minutes, swapping trays around the 20-minute mark to ensure even browning. For extra crispiness, spray again with oil midway through baking. The tray on the bottom may require a few additional minutes. Bake until tots are golden brown with a crunchy crust.
- Prepare Minted Yogurt Dip: While the tots bake, mix the plain Greek yogurt, chopped fresh mint, lemon juice, extra virgin olive oil, salt, and pepper in a small bowl. Set aside for at least 10 minutes to let the flavors meld.
- Serve: Serve the hot zucchini tots with the minted yogurt dip on the side. Garnish with optional lemon wedges and fresh oregano leaves for added zest and freshness.
Notes
- To get extra crispy tot texture, be sure to squeeze out as much moisture as possible from the zucchini.
- If you need a gluten-free option, substitute the plain flour and panko breadcrumbs with certified gluten-free versions.
- You can substitute parmesan with shredded cheddar or tasty cheese based on preference.
- Sweating the zucchini for 30 minutes is crucial for texture; don’t skip this step.
- Swap trays halfway through baking to promote even cooking and browning.
- The minted yogurt dip can be prepared ahead and refrigerated to enhance flavor infusion.
- For a lower fat version, monitor olive oil spray usage and consider a lighter cheese variation.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
