“These tasty Kolokythokeftees (translation: tots / fritters / rissoles!) are an ingenious way of transforming bland-tasting courgettes (zucchini) into a sharply appetising dish that captivates everyone who tries it.” – The Food and Cooking of Greece, Courgette Rissoles from Alonnisos.
Not my words! They are the words of the authors, and I whole heartedly agree! I stumbled across The Food and Cooking of Greece cookbook when I was browsing my local library for more cookbooks to borrow.
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!
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
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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
Christine Adams says
Nagi, You have done it again! I have cooked quite a few of your recipes and have loved all of them. This one, the flavour and texture is amazing.
One thing I did differently, I cooked in my pie maker. !/2 cup raw ingredient, 5 mins a side. Magic.
Nagi Maehashi says
I’m so glad you enjoyed them Christine – great to know about the pie maker, what a great idea!!
Christianne Sinclair says
Hello. This may be a “silly” question, but I’ll ask anyway. I’ve already shredded my giant zucchini and then found your recipe here. What would the shredded equivalent be vs a pound of whole zucchini? 😬 Would I just weigh out a pound of shredded? 😊 Can’t wait to try this.
Carol says
I always love your recipes! The flavors in this one were no exception….delicious! I had trouble with the texture, though. They were denser and spongier than I thought they’d be. Maybe I wrung the zucchini out too much, or maybe it just needed more zucchini for the amount of flour and panko. Or maybe because they sat in the frig a few hours before I baked them. Anyway, I will experiment a bit as they’re totally worth it. I’d love to hear any suggestions you may have. Thanks!
Nagi says
Hi Carol! Can you help me out here?? I am confused about it being dense and yet spongey!! Was it one more than the other?? 😄
Carol Zaleta says
Sorry! I guess the word dense wasn’t the right one. Maybe heavy is better? I expected a lighter texture on the inside. “Spongy” is definitely spot-on. 😆 I’m wondering if by sitting a few hours, the panko soaked up all the liquid. Could that be it?
Anyway, I am making another batch today and I’m going to add the panko and flour gradually, only until the mixture holds together enough to form a gem. I can report back if you wish.
Thanks for the fun!
Kameron says
My family and I went to Greece in March. While we were there we participated in a cooking demonstration of traditional Greek food and these were part of the class. I have to say-I like your recipe better! You use feta and Parmesan where is the ladies in Greece that made the recipe had no cheese in theirs & I am definitely always in favor of cheese! I really also like them baked better than deep fat friedThank you!
Nagi says
That’s terrific to hear Kameron! So glad you enjoyed this! N x
Ania says
Hi Nagi, I wanted to make this for someone who is dairy free. I’m thinking homous instead of Tzotzil I, but do you have any suggestions for alternatives to the feta and Parmesan in the fritters? Thanks so much. Really enjoying your recipes
Becca says
Hi Nagi,
When you say crushed garlic am I just smashing it down to release the oils into the batter and if so do I discard after letting the batter rest so someome doesn’t get a big mouthful of garlic (though I love garlic!)? I’m in Hamilton, Canada, so am wondering if crushed garlic refers to different techniques (eg. minced, pressed).
Thanks!
Becca
Nagi says
Minced! So it mixed through. Updating now! N x
Becca says
Awesome. Thanks for such a speedy response! You’re the best Nagi!
Cheers,
Becca
Becci says
These look amazing, but ideas for making them just as good but without cheese? I do my best not to eat dairy for digestional purposes. THANKS!
Nagi says
Hi Becci, I’m afraid I don’t have a suggestion, sorry! N x
olivia says
So nice Nagi. Thank you for your easy to read and very well tested recipes.
Nagi says
I’m so pleased to hear you enjoyed this Olivia! Thanks for letting me know! N x ❤️
Kym says
This recipe is amazing – prepped it the night before and borrowed an oven the next day for a workplace luncheon – the tots were gone in no time and lots of great comments – have made them several times since and prefer them baked rather than shallow fried.
Nagi says
Woo hoo! I’m so glad you enjoyed this Kym, thanks for letting me know! N xx
Erin says
Has anyone tried freezing these? Before or after you bake?
Nagi says
I haven’t I’m sorry. I wouldn’t recommend freezing before baking though. My mother has reheated them though and they come out fantastic so I do think freezing them would work just fine 🙂
Josie Halbach says
My goodness!! These are part of our NYE celebration with our children RIGHT NOW!! I’m taking a moment to type this at risk of them all being devoured by the time I’m done typing!! Our 16 yr old daughter helped make them & she’s pretty proud of herself right now. Great recipe. Delicious!! Happy New Year Nagi!
Nagi | RecipeTin says
HAPPY NEW YEAR TO YOU TOO JOSIE!! I can’t believe you sent me this message right in the MIDDLE Of your NYE celebrations! Totally honoured that my humble little recipe was there seeing you through to 2016!!!
Vanessa Vickery says
I love this recipe 🙂 It would be an amazing one to adapt for my readers. I love it!! Your photos are so good!
Nagi | RecipeTin says
Thank you Vanessa! I hope you love them! N x
Sara @ Life's Little Sweets says
Wow, I need to make this for my “tot,” this would be a great way to get her to eat more veggies, pinning this one! Thank you for sharing this recipe!
Nagi | RecipeTin says
YES IT WILL!!! 🙂 N x
Lokness @ The Missing Lokness says
Oh Nagi, these little fritters look awesome! They are perfectly browned! Since they have vegetables in them, I guess I am allow to eat the whole plate by myself. I love the idea of borrowing cookbooks from library! But seriously, I haven’t even been to a local library since I finished school 😛
Nagi | RecipeTin says
But of course! Veggies. They are GOOD for you. Tell you what. We’ll split the plate!! 🙂