Name: Greek Zucchini Tots
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 35
Ingredients: Zucchini:; 1 lb / 500 g zucchinis; 1/4 tsp salt; Batter:; 3/4 cup scallions/shallots , finely sliced (white and pale green parts only); 2 garlic cloves, minced; 1 cup panko breadcrumbs; 2 eggs , lightly beaten; 150 g / 5 oz feta cheese , crumbled; 1/2 cup parmesan cheese (or shredded cheddar or tasty cheese); 1 tbsp dried oregano; 1/2 cup plain flour; Oil spray; Minted Yoghurt (optional):; 1 cup plain Greek yoghurt; 1/2 tbsp lemon juice; 1/2 tbsp extra virgin olive oil (or more); 2 tsp fresh mint , finely chopped; Salt and pepper

1. These reheat well in the oven. Place them on a baking tray and reheat in a hot oven around 400CF/200C.

2. To serve these as a breakfast or brunch, top with a sunny side up egg!

3. You can pan fry these instead of baking them. Just shallow fry on medium high heat until golden on both sides. I suggest making them in fritter shapes to make it easier to cook evenly.

4. These reheat very well! Just pop them in the oven for about 7 minutes at 180C/350F.

5. Adapted from The Food and Cooking of Greece cookbook, Courgette / Zucchini Rissoles from Alonnisos.

6.Nutrition per tot. Ridiculously low so we can eat LOTS! 🙂

Greek Zucchini Tots

Ingredients

Zucchini

Batter

Minted Yoghurt (optional)

Steps

Notes

Nutrition Facts