Greek Zucchini Tots - Mini Fritters / Minted Yogurt / Appy, Brunch dish
Great way to use a lb of the humble garden zucchini, meal worthy and great at a party. Bake them (handy, healthier) in tater-tot shapes or make them any shape you want.
Ing 1 lb zucchini 1/4 tsp cooking salt / kosher salt Batter 1/2 cup plain flour, can sub gluten-free flour 1 cup panko 2 eggs 3/4 cup green onion , finely sliced (white and pale green parts only) 1/2 cup parm, can also use shredded cheddar or tasty cheese 1 tbsp dried oregano (or 2 teaspoon other dried herbs)2 garlic cloves , minced 1/4 tsp kosher salt, 5 oz Greek feta cheese , crumbled
Cooking and serving ▢Olive oil spray ▢Lemon wedges and oregano leaves , optional garnishes Minted Yogurt ▢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 evo (or more) ▢1/4 tsp ks/p
Instructions Sweat zucchini – Grate the zucchini using a standard box grater. Place into a large colander, sprinkle w/ salt, toss with your fingers and leave to sweat for 30 minutes. Squeeze out liquid – Working a handful at a time, squeeze out the excess water (as much as you can) and place the zucchini in a bowl. Tots batter – Add the Batter ingredients except the feta and mix well to combine. Add the feta and gently stir through. Form tots – Dollop heaped tablespoons 2 trays lined w/ parchment (get 29 in total). Then use fingers to shape them into cylinder "tater-tot shapes.
Bake – Spray tots generously with oil. Bake 400 deg 30 min, swapping trays at around 20 minutes (for extra golden, spray again with oil), til golden brown and a crunchy crust forms. The tray on the bottom might need a few extra minutes. Serve with Minted Yogurt, lemon wedges sprinkled with fresh oregano leaves.
Minted Yogurt Mix ing and set aside for at least 10 minutes before serving.
Recipe Notes: Panko breadcrumbs are larger crumbs than regular ones, makes things like schnitzels crunchier and when used inside things like fritters, makes them fluffier inside than using regular breadcrumbs, or more flour.
Leftovers will keep for 3 days though they do soften. They reheat well in the oven – 200°C/390°F (180°C fan) for 5 minutes. Not suitable for freezing. Make ahead – Best is to cook then reheat per above. Don’t form the tots and leave to bake later, the zucchini will sweat and make the batter too watery.