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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Greek Zucchini Tots

35.0

1 lb / 500 g zucchinis

¼ tsp salt

¾ 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)

½ cup parmesan cheese ((or shredded cheddar or tasty cheese))

1 tbsp dried oregano

½ cup plain flour

Oil spray

1 cup plain Greek yoghurt

½ tbsp lemon juice

½ tbsp extra virgin olive oil ((or more))

2 tsp fresh mint (, finely chopped)

Salt and pepper

Preheat oven to 180C/350F.
Grate the zucchini and place into a large colander. Sprinkle with ¼ 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.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥟Appetizer

Cuisine🇬🇷Greek

Occasions🎊Party🍿Snack

Season☀️Summer

DifficultyEasy ⏰ 40m

Created 127 weeks ago

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