Description
These Greek Zucchini Tots are a delicious and healthier twist on traditional tater tots, bursting with flavors of feta, oregano, and garlic. Crispy on the outside and tender on the inside, they’re baked to golden perfection and served with a refreshing minted yogurt dip. Perfect as a snack, appetizer, or side dish for any occasion.
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 (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 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 pepper
- Lemon wedges and oregano leaves for optional garnishes
Instructions
- Preheat Oven: Preheat your oven to 200°C / 390°F (180°C fan-forced) to prepare for baking the zucchini tots.
- Sweat Zucchini: Grate the zucchinis using a standard box grater. Place the grated zucchini into a large colander, sprinkle with 1/4 teaspoon of salt, toss with your fingers to distribute, and allow it to 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 transfer the squeezed zucchini to a mixing bowl.
- Prepare Tots Batter: Add the flour, panko breadcrumbs, eggs, finely sliced green onions, grated parmesan, dried oregano, minced garlic, and 1/4 teaspoon of salt to the zucchini in the bowl. Mix thoroughly to combine. 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 with your fingers into cylinder-shaped tots, resembling tater-tots. You should get about 29-30 tots total.
- Bake: Generously spray the tots with olive oil spray. Bake in the preheated oven for 30 minutes, switching the trays at around 20 minutes for even baking. For extra golden and crispy tops, spray again with olive oil halfway through baking. The bottom tray may require a few additional minutes to become fully golden and crunchy.
- Prepare Minted Yogurt: While the tots bake, mix Greek yogurt, finely chopped fresh mint, lemon juice, extra virgin olive oil, salt, and pepper until well combined.
- Serve: Serve the baked zucchini tots warm with the minted yogurt dip, garnished with lemon wedges and fresh oregano leaves if desired.
Notes
- For a gluten-free option, substitute all-purpose flour with gluten-free flour and panko breadcrumbs with gluten-free breadcrumbs.
- Adjust the amount of salt in the batter depending on the saltiness of the feta cheese used.
- Ensure to squeeze out as much moisture as possible from the zucchini to avoid soggy tots.
- Use a non-stick baking tray or parchment paper to prevent sticking and make cleanup easier.
- Spraying with olive oil halfway through baking adds extra crispiness on the surface.
