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
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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 Information:
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.
I’m so glad you enjoyed them Christine – great to know about the pie maker, what a great idea!!
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.
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!
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?? 😄
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!
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!
That’s terrific to hear Kameron! So glad you enjoyed this! N x
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
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
Minced! So it mixed through. Updating now! N x
Awesome. Thanks for such a speedy response! You’re the best Nagi!
Cheers,
Becca
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!
Hi Becci, I’m afraid I don’t have a suggestion, sorry! N x
So nice Nagi. Thank you for your easy to read and very well tested recipes.
I’m so pleased to hear you enjoyed this Olivia! Thanks for letting me know! N x ❤️
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.
Woo hoo! I’m so glad you enjoyed this Kym, thanks for letting me know! N xx
Has anyone tried freezing these? Before or after you bake?
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 🙂
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!
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!!!
I love this recipe 🙂 It would be an amazing one to adapt for my readers. I love it!! Your photos are so good!
Thank you Vanessa! I hope you love them! N x
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!
YES IT WILL!!! 🙂 N x
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 😛
But of course! Veggies. They are GOOD for you. Tell you what. We’ll split the plate!! 🙂