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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Greek Zucchini Tots

30.0

1 lb / 500 g zucchinis (courgettes)

¼ tsp cooking salt / kosher salt

½ cup plain flour (all-purpose flour), can sub gluten-free flour

1 cup panko breadcrumbs, can sub gluten-free flour

2 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 tbsp dried oregano, or 2 teaspoon other dried herbs

2 garlic cloves, minced

¼ tsp cooking salt / kosher salt

150 g / 5 oz Greek feta cheese, crumbled

Olive oil spray

Lemon wedges and oregano leaves, optional garnishes

¾ cup plain Greek yoghurt, or any plain unsweetened yogurt

1 tbsp fresh mint, finely chopped

½ tbsp lemon juice

½ tbsp extra virgin olive oil, or more

¼ tsp each salt and pepper

Preheat oven to 200°C/390°F (180°C fan-forced).
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.
Working a handful at a time, squeeze out the excess water and place the zucchini in a bowl.
Add the Batter ingredients except the feta and mix well to combine. Add the feta and gently stir through.
Dollop heaped tablespoons onto 2 trays lined with baking paper and shape them into cylinder 'tater-tot / potato gem' shapes.
Spray generously with oil. Bake for 30 minutes, swapping the trays at around 20 minutes, or until golden brown and a crunchy crust forms on the surface.
Serve with Minted Yogurt, lemon wedges and sprinkled with fresh oregano leaves if using.
Mix together ingredients for Minted Yogurt and set aside for at least 10 minutes before serving.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥟Appetizer

Cuisine🇬🇷Greek

Occasions🎊Party🍿Snack

Season☀️Summer

DifficultyEasy ⏰ 40m

Created 12 weeks ago

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