Zucchini tots! A zucchini recipe that transforms zucchini into an addictive dish that charms everyone who tries it – these are 100% addictive!
These are like the Greek zucchini version of good ole’ Rissoles, Chicken Patties and Salmon Patties. But so much more exotic sounding by being able to say “these are GREEK!”
Greek Zucchini Tots
These are Courgette Rissoles from Alonnisos in Greece, a recipe I found in a book called The Food and Cooking of Greece that I stumbled across when I was browsing my local library for cookbooks.
Do you do that? Borrow cookbooks from your library? It’s an undiscovered secret. 🙂 You see, an obsession with cookbooks poses two problems – budget and space.
Great cookbooks are rather expensive! And how many cookbooks have you indulged in, only to find you only use a few recipes from it? And as for storage…my cookbooks are everywhere!
So when I rediscovered my local library, I was pretty thrilled to find that not only had it been completely renovated since I was last there (hmmm, perhaps 10 years ago, cramming for exams??!), but it has an incredibly extensive cookbook section. Every book I own, have ever wanted to own and so many more!!
The first time, I spent 3 hours in the library, browsing all the cookbooks, agonising over which 8 I should borrow. Yes, I borrowed 8! And I was able to keep them for 9 weeks just by renewing them with a click of a button on my iPhone, how cool is that?!
So these cute little Greek Zucchini Tots (aka Courgette Fritters / Rissoles – for the Brits reading this!) are from a cookbook I found at the library called The Food and Cooking of Greece. It’s filled with traditional Greek home-cooking recipes and I’ve made quite a few things from it already. I’ll share more – but right now, let’s kick off with these irresistible zucchini bites!
This is a zucchini recipe that transforms zucchini into an addictive dish that charms everyone who tries it!
If anyone can make zucchini sexy, it’s the Greeks. It is just about the blandest tasting vegetable there is. I actually love making salads out of zucchini ribbons, but you can’t taste very much zucchini itself. It’s all the dressing and extra flavours!
The traditional recipe is made by shallow frying them. But I found it took ages (because this makes 40 tots!!) so I tried baking them instead. And what do you know, it worked fabulously! A light spray of oil is all that is required to create a golden crunchy crust, and it stays deliciously moist on the inside. 🙂
These make a great party food because they reheat really well! Or you could make them bigger and have them with eggs for breakfast – or dinner! I would happily scoff these down for dinner any day! – Nagi x
More zucchini recipes
- Crispy Zucchini Fritters
- Cheesy Zucchini Bread (No Yeast)
- Creamy Zucchini Soup
- Healthy Cream of Vegetable Soup (Zucchinis are the secret ingredient for ultra low cal creamy white soup!)
- Chinese Zucchini Pancakes
- Zucchini Tian (French Rice Bake)
More patties and fritters (I love them!)
- Cheesy Ground Chicken Patties with Broccoli
- Broccoli Chicken Fritters – made with chopped chicken
- Crispy Zucchini Fritters
- Rissoles!!
- Broccoli Fritters
- Bill Granger’s Corn Fritters with Avocado Salsa
- Salmon Patties and Thai Fish Cakes
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Greek Zucchini Tots
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
Instructions
- Preheat oven to 180C/350F.
- Grate the zucchini and place into a large colander. Sprinkle with 1/4 tsp salt, toss with your fingers and leave to sweat for 30 minutes.
- Working a handful at a time, squeeze out the excess water (as much as you can) and place the zucchini in a bowl.
- Add the Batter ingredients (except oil spray) and mix to combine.
- Spray 2 baking trays with oil. Dollop heaped tablespoons onto the trays, then use your fingers to shape them into cylinder "tater-tot / potato gem" shapes.
- Spray with oil. Bake for 25 minutes, swapping the trays at around 20 minutes, or until golden brown and a crunchy crust forms on the surface.
- Serve with lemon wedges and Tzatziki, if using.
Minted Yoghurt
- Mix together ingredients and set aside for at least 10 minutes before serving.
Recipe Notes:
Nutrition Information:
These are great, and baking them is sooo much easier than frying. I leave the ones in the middle a bit “blonde” so I can reheat them as it makes lots
I don’t have spray oil so gently brushed them with olive oil. I made them with self raising flour once because I didn’t have plain flour and it made them fluffier and more baby friendly. I’ve also thrown other leftover vegies in there (spinach, mushroom).
Awesome! First time making any thing like this. Between my partner and myself there was no leftovers! Love all your recipes that I have tried so far.