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Greek Zucchini Tots (Mini Fritters)

By:Nagi
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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 / Fritters - transform the humble zucchini into these tasty bites! Easy to make, traditional Greek recipe. #courgette

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.

The Food and Cooking of GreeceDo 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!

Greek Zucchini Tots / Fritters - transform the humble zucchini into these tasty bites! Easy to make, traditional Greek recipe. #courgette

Greek Zucchini Tots / Fritters - transform the humble zucchini into these tasty bites! Easy to make, traditional Greek recipe. #courgette

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

Greek Zucchini Tots / Fritters - transform the humble zucchini into these tasty bites! Easy to make, traditional Greek recipe. #courgette

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More patties and fritters (I love them!)

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Greek Zucchini Tots / Fritters - transform the humble zucchini into these tasty bites! Easy to make, traditional Greek recipe. #courgette

Greek Zucchini Tots

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Appetizer, Breakfast, Brunch, Dinner, Lunch
Greek
4.94 from 30 votes
Servings35 -40
Tap or hover to scale
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These tasty bites are from the Greek Island of Alonnisos. They are so versatile - one of those recipes you can have for breakfast, lunch, dinner OR serve as appetisers at a party! I like to make them in the oven and shape them into tater-tot (potato gem) shapes. But you can cook them on the stove too, and as for shape, you're only limited by your imagination!! This makes around 35 to 40 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:

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 Nutrition

Nutrition Information:

Serving: 25gCalories: 34cal (2%)
Keywords: greek zucchini, Zucchini Fritters
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

Greek Zucchini Tots / Fritters - transform the humble zucchini into these tasty bites! Easy to make, traditional Greek recipe. #courgette

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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105 Comments

  3. KARIN says

    Hi Nagi love your recipes.
    Question re Greek Zucchini Tots. Any reason they wouldn’t
    work in mini muffin pans? I plan to make them for a nibble to have with drinks and thought that might be an easier option. Also want to reheat them which you say is fine. Thank you keep up the good work.

    Reply

  4. diane arnold says

    hi nagi di arnold here i love your recipes. my question to0 you is with fresh squid can i velvet it like we can with meat or chicken

    Reply

  5. Jin sandry says

    5 stars
    Oh Nagi, superb as is the norm for you
    I omitted the oregano & went with more tasty cheese, coz hubby is a “herb a phobic”
    Fabulous … thank you (& Dozer)

    Reply

  6. Kate J says

    5 stars
    To be honest Nagi, since I’ve discovered you, and your website, I go nowhere else! I do,love my collection of Rick Stein recipe books, but otherwise, you are my go to gal for everything!
    Love you Nagi, and thank you. (And love the gorgeous Dozer too) xx

    Reply

  7. Abi says

    These were amazing. My husband said incredulously “did you make these?” as if I don’t always make him delicious food from your recipes! I’ve grown some monster courgettes and this used up one so thanks for that 😊 ps I used gluten free breadcrumbs & flour and it worked perfectly.

    Reply

  8. Caz says

    5 stars
    Thanks to a current lockdown, I realised part way through making these that I didn’t have all of the ingredients, so I butchered them a little and they still turned out great! I can’t wait to make them the proper way in the future! I didn’t have feta, so I used cream cheese in the wrong quantity. I put in lots of tasty cheese instead of parmesan, and I didn’t use enough shallots They still looked like the picture and taste great. Next time I might follow the recipe properly but add mushrooms

    Reply

  11. Christy says

    5 stars
    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).

    Reply

  12. Amy Elizabeth Edwards says

    5 stars
    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.

    Reply
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