Description
These Greek Zucchini Tots are a delicious and healthy twist on classic tater tots, packed with fresh zucchinis, feta cheese, and herbs. Baked to golden perfection, they offer a crispy exterior with a soft, flavorful interior, making them an ideal appetizer or snack. Served with a refreshing minted yogurt dip, they bring a Mediterranean flair to your table.
Ingredients
Scale
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; can also use 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 pepper
Optional Garnishes:
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat Oven: Set your oven to 200°C/390°F (180°C fan-forced) to prepare for baking the tots.
- Sweat Zucchini: Grate the zucchinis using a standard box grater. Place the grated zucchini in a large colander, sprinkle with 1/4 tsp salt, toss with your fingers, and let it sweat for 30 minutes to draw out excess moisture.
- Squeeze Out Liquid: Working in handfuls, squeeze as much liquid as possible from the zucchini and place the drained zucchini into a bowl. This step ensures your tots are not soggy.
- Make Tots Batter: Add the flour, panko breadcrumbs, eggs, green onion, parmesan cheese, dried oregano, minced garlic, and remaining 1/4 tsp salt to the zucchini. Mix well to combine. Gently fold in the crumbled feta cheese.
- Form Tots: Using heaped tablespoons, dollop the mixture onto two trays lined with baking paper or parchment sheet. Shape each dollop with your fingers into cylinder shapes resembling tater tots or potato gems. You should get approximately 29 tots in total.
- Bake: Spray the tots generously with olive oil spray. Bake in the preheated oven for 30 minutes, swapping the trays around the 20-minute mark for even cooking. For extra golden tots, spray again with olive oil partway through baking. The tray on the bottom might need a few extra minutes to get fully crispy.
- Prepare Minted Yogurt: While baking, mix together the Greek yogurt, fresh mint, lemon juice, extra virgin olive oil, salt, and pepper. Set aside for at least 10 minutes to let the flavors meld.
- Serve: Once tots are golden brown and crispy, serve them warm with the minted yogurt dip, lemon wedges, and a sprinkle of fresh oregano leaves if desired.
Notes
- For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Using a salad spinner or wrapping zucchini in a clean kitchen towel to squeeze out excess moisture can speed up the draining process.
- Spraying olive oil rather than brushing helps keep the tots crispy without adding too much oil.
- These tots can be reheated in the oven to restore crispiness rather than microwaving.
- The minted yogurt dip can be made ahead and kept chilled until serving.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Keywords: Greek zucchini tots, baked zucchini tots, Mediterranean appetizers, feta cheese snacks, healthy zucchini recipes
