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Zucchini Tots With Feta

These baked zucchini tots with feta are crunchy on the outside, tender inside, and secretly packed with vegetables, making them a perfect snack or appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Tots
  • 1 lb 1 lb (500 g) zucchini (courgettes) Grated, leaving skin on.
  • 1/4 tsp 1/4 tsp cooking salt or kosher salt For sweating the zucchini.
  • 1/2 cup 1/2 cup plain flour (all-purpose flour)
  • 1 cup 1 cup panko breadcrumbs Do not use regular breadcrumbs.
  • 2 pieces 2 eggs Large eggs.
  • 3/4 cup 3/4 cup green onions, finely sliced, white and pale green parts only
  • 1/2 cup 1/2 cup Parmesan cheese, finely grated
  • 1 tbsp 1 tbsp dried oregano
  • 2 cloves 2 garlic cloves, minced
  • 1/4 tsp 1/4 tsp cooking salt or kosher salt For the batter.
  • 150 g 150 g (5 oz) Greek feta cheese, crumbled Freshly crumbled for best flavor.
  • as needed Olive oil spray For baking.
For the Minted Yogurt Sauce (Optional)
  • 3/4 cup 3/4 cup plain Greek yogurt
  • 1 tbsp 1 tbsp fresh mint, finely chopped
  • 1/2 tbsp 1/2 tbsp lemon juice
  • 1/2 tbsp 1/2 tbsp extra virgin olive oil
  • 1/4 tsp 1/4 tsp salt
  • 1/4 tsp 1/4 tsp black pepper
For Serving (Optional)
  • Lemon wedges For garnish.
  • Fresh oregano leaves For garnish.

Method
 

Preparation
  1. Preheat the oven to 200°C (390°F), or 180°C (355°F) for fan-forced ovens. Line two baking trays with parchment paper.
  2. Grate the zucchini on the large holes of a box grater and move the shreds into a colander. Sprinkle 1/4 tsp of salt over and toss well. Leave to sweat for 30 minutes.
  3. Squeeze out as much liquid as possible from the zucchini into the sink, transferring the dry zucchini to a large mixing bowl.
  4. Add the flour, panko, eggs, green onions, Parmesan, dried oregano, garlic, and remaining salt to the bowl and stir until combined.
  5. Fold in the crumbled feta gently until evenly distributed.
  6. Shape the mixture into small cylinders and place them on the lined trays, leaving space between each tot.
Baking
  1. Spray the tots generously with olive oil and bake for about 30 minutes, switching trays after 20 minutes for even cooking.
  2. Bake until the tots are golden brown and crisp, adding more spray oil if necessary for browning.
Serving
  1. While the tots bake, mix the yogurt sauce ingredients in a small bowl and let it rest for at least 10 minutes.
  2. Serve warm with the minted yogurt sauce, tzatziki, or lemon wedges, garnished with fresh oregano if desired.

Notes

For extra crispy tots, ensure that the zucchini is well-squeezed to remove all moisture and use panko instead of regular breadcrumbs for best texture. Store leftovers for up to 4 days in an airtight container.