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
-
Healthy Cream of Vegetable Soup (Zucchinis are the secret ingredient for ultra low cal creamy white soup!)
-
Zucchini Tian (French Rice Bake)
More patties and fritters (I love them!)
-
Broccoli Chicken Fritters – made with chopped chicken
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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:
Marti says
Made these last night and WOW… so yummy. I love anything feta and figured it’s a great way to get my fiancee to eat his veggies 🙂 Another A++ Nagi. Love your recipes!
Mary says
These look perfect: all the flavors we love and a great way to use up zucchini (there’s only so many chocolate muffins I can make!) My kids would definitely eat these, too. Would make a good vegetarian appie for Thanksgiving.
I love the cookbook section at my library – except that sometimes it leads to my buying the cookbooks I especially like (and there really is no more room for them here!) I’m the librarian at the local high school, though, so I will be purchasing some new cookbooks for the library as our school Culinary program is getting lots of interest from students. That will be fun!
Nagi | RecipeTin says
Ohhhh, me too…..when I am finally forced to return books to the library, I do sometimes just buy them!! N x
Sabrina says
These look delicious! I love that you added feta and oregano.
Nagi | RecipeTin says
Thanks so much Sabrina!! N x
Chris @ SimpleFood365 says
We really like Zucchini in our home and these look like fun! I think maybe the kids could get behind this one too! Great recipe!
Nagi | RecipeTin says
Thank you Chris!! And YES the kids love getting their hands stuck into making all sorts of shapes out of these!!! N x
Dawn @ Words Of Deliciousness says
I love checking out cookbooks at my local library. They have such a great variety of books. I love these zucchini fritters. They look super yummy!
Marissa | Pinch and Swirl says
I want to eat the whole plate of them! I’ve made these with potato/broccoli/cheddar, but never with zucchini – love this idea!
Sheena @ Tea and Biscuits says
You’ve made a very ho-hum vegetable into tasty little bites, I might even be able to persuade my kids to eat it if I made it like this!
kushi says
WOW! a very tasty, healthy and flavorful finger food. Loved it 🙂
Tania | My Kitchen Stories says
Oh these looks so lovely Nagi. What a great idea to bake them. Saves on the calories so we can eat MORE.
lindsay Cotter says
whenever we go back to New Zealand, I go through all my mother in laws cookbooks from South Africa and New Zealand. It’s so fun! But i never thought to go the library. Love this idea and these Kolokythokeftees sound and looks scrumptious!
easypeasylifematters says
These look so fun and tasty! We totally borrow cookbooks from the library too 🙂
Tara | Deliciously Declassified says
Yum! These looks so tasty! I feel like that could even qualify as a veggie “burger” of sorts if they were made into patties. Thanks for the recipe 🙂
Holly | Beyond Kimchee says
Local library cookbooks were like my culinary teacher when I was starting to learn how to cook in my youth. And they still are. Your zucchini tots are cute and looks so yummy. What a perfect finger food!
Holly | Beyond Kimchee says
Local library cookbooks were my culinary teachers when I first tried to learn how to cook. And they still are.
The zucchini tots looks so cute and yummy. What a great finger food!
Holly | Beyond Kimchee says
Local library cookbooks were my culinary teacher when I first tried to learn how to cook in my youth. LOL
These tots looks so cute and delicious. What a great finger food!
Alice @ Hip Foodie Mom says
Nagi, I freaking love checking out cookbooks from my local library! I’ve been doing this for a few years now . . maybe 4. . anyway, I’m a huge supporter of using your local library!!! plus, you can save so much money! my cookbooks are everywhere too! 😛 LOVE these zucchini tots!!!!! delicious!
Maureen | Orgasmic Chef says
Tots?? How come you say tots? When I say tots around here I’m told, “We call them gems, dear.” :eyeroll:
I would love these and I’m definitely going to save this recipe for the glut of zucchinis we’ll have in a month or so. 🙂
I always get cookbooks from the library. I have 3 shelves full of books but I still borrow some from the library.
marissa miller says
These look really interesting. I’d love to make these soon
molly kumar says
They look so delicious Nagi. We are such a fans of fritters and more cheers to a healthier baked option!
rika says
This recipe looks good. My husband loves Zucchini and cucumber dip 🙂 I can’t wait to try this recipe next weekend
Nagi | RecipeTin says
Oooh, hope you do!!! It’s SO good, SO GOOD!!!