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Greek Zucchini Tots Recipe

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★★★★★

4.8 from 248 reviews

These Greek Zucchini Tots are a crispy, flavorful twist on traditional tater tots, packed with fresh zucchini, tangy feta, and aromatic herbs. Baked to golden perfection, they make a healthy and delicious snack or appetizer served with a refreshing minted yogurt dip and lemon wedges.

Ingredients

Scale

Zucchini Tots

  • 1 lb / 500 g zucchinis (courgettes)
  • 1/4 tsp kosher salt (for sweating zucchini)
  • 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 (or shredded cheddar or tasty cheese)
  • 1 tbsp dried oregano (or 2 tsp other dried herbs)
  • 2 garlic cloves, minced
  • 1/4 tsp kosher salt (for batter)
  • 150 g / 5 oz Greek feta cheese, crumbled
  • Olive oil spray

Minted Yogurt Dip

  • 3/4 cup plain Greek yogurt (or any plain unsweetened yogurt)
  • 1 tbsp fresh mint, finely chopped
  • 1/2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Garnishes (optional)

  • Lemon wedges
  • Fresh oregano leaves

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C if using a fan-forced oven, ensuring it reaches the correct temperature before baking.
  2. Sweat Zucchini: Grate the zucchinis using a box grater, then place them in a large colander. Sprinkle 1/4 tsp kosher salt over the zucchini and toss with your fingers to distribute the salt evenly. Leave the zucchini to sweat for 30 minutes, which helps remove excess water for crisper tots.
  3. Squeeze Out Excess Liquid: After sweating, take handfuls of zucchini and firmly squeeze out as much liquid as possible. This step is crucial to ensure your tots aren’t soggy. Place the squeezed zucchini into a large mixing bowl.
  4. Prepare Tots Batter: To the bowl of zucchini, add the plain flour, panko breadcrumbs, eggs, green onions, grated parmesan, dried oregano, minced garlic, and 1/4 tsp salt. Mix everything well until combined. Gently fold in the crumbled feta cheese to maintain some texture.
  5. Form Tots: Line two baking trays with parchment paper. Using heaped tablespoons of the mixture, dollop the batter onto the trays. Then, shape each dollop into small cylinder shapes resembling traditional tater tots or potato gems. You should get about 29 tots in total.
  6. Bake: Generously spray the tots with olive oil spray. Bake in the preheated oven for 30 minutes, switching the trays approximately halfway through at 20 minutes for even baking. For an extra golden and crispy crust, spray again with oil when swapping trays. The bottom tray might need a few extra minutes to achieve perfect crispiness.
  7. Prepare Minted Yogurt Dip: While the tots bake, mix the Greek yogurt, chopped fresh mint, lemon juice, extra virgin olive oil, salt, and black pepper in a small bowl. Allow the dip to rest for at least 10 minutes to let the flavors meld.
  8. Serve: Once baked and golden, serve the zucchini tots warm with the minted yogurt dip on the side. Garnish with lemon wedges and fresh oregano leaves if desired for a zesty, herbal finish.

Notes

  • Sweating and squeezing out excess moisture from zucchini is essential to prevent soggy tots.
  • You can substitute gluten-free flour and breadcrumbs to make the recipe gluten-free.
  • If you prefer a different cheese, shredded cheddar or tasty cheese are good alternatives to parmesan.
  • Spraying olive oil during baking helps create a crispy crust without deep frying, making this a healthier option.
  • The minted yogurt dip can be made ahead and refrigerated to intensify flavors.
  • Adjust herbs and lemon juice in the dip according to your taste preference.
  • Leftover tots can be refrigerated and reheated in the oven for best crispness.

Keywords: Greek zucchini tots, baked zucchini tots, vegetarian appetizer, healthy snacks, feta cheese tots, minted yogurt dip

Find it online: https://dinewithdylan.com/greek-zucchini-tots-recipe/