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:
I want to eat the whole plate of them! I’ve made these with potato/broccoli/cheddar, but never with zucchini – love this idea!
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!
WOW! a very tasty, healthy and flavorful finger food. Loved it 🙂
Oh these looks so lovely Nagi. What a great idea to bake them. Saves on the calories so we can eat MORE.
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!
These look so fun and tasty! We totally borrow cookbooks from the library too 🙂
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 🙂
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!
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!
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!
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!
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.
These look really interesting. I’d love to make these soon
They look so delicious Nagi. We are such a fans of fritters and more cheers to a healthier baked option!
This recipe looks good. My husband loves Zucchini and cucumber dip 🙂 I can’t wait to try this recipe next weekend
Oooh, hope you do!!! It’s SO good, SO GOOD!!!
Did you know zucchini is one of my favourite vegetables, second only to hot corn on a cob slathered with butter? I’ll always remember eating my first zucchini, at the ripe old age of 18, when my flatmate cooked her usual dinner and insisted I shared it with her. I’d never had zucchini up till then – my parents bought and cooked every other veggie but not zucchini, for some reason. For me, it was love at first bite.
I always have zucchini in our veggie crisper – great for hiding in dishes for the family if I grate it finely enough. This recipe will showcase the awesomeness that is the humble zucchini. I’m going to have to make some of these to go with our chicken parmesan meatballs!
Made these little beauties last night and jazzed up our boring dinner of sausages. So good. So easy to make and so delicious! I may have overmixed the batter a bit though – I’ll have to be a bit more careful with this next time. Still, these were so yummy, and the minty yoghurt dressing was perfect. I may or may not have eaten 10 of these little nuggets of goodness. 🙂
https://instagram.com/p/8-ndojKySR/
OMG aren’t they the BEST!??? YUMMO!!!!
Oh my these are so delicious, Nagi, and by baking them you transformed them into the healthy deliciousness version! Love it!
I love zucchini ribbons too and use them whenever I can. Such a great looking recipe. And I’m going to the library!!
Funny that we both posted yummy zucchini fritter-ish on the same day.
i love the library! I borrow so many baking books and am overly excited when a new title arrives #sad These fritters look so good but then again I adore Greek food!
I too share your love of the cookbook section in the library! My local library has a website that provides access to books from a whole range of libraries – so on lazy days I can order a heap of cookbooks from the comfort of my pyjamas and simply collect them when they notify me – brilliant. I haven’t noticed this book but will keep an eye out for it. Will definitely be making these fritters tonight for dinner. Thanks for this and all your other great recipes.
Woah! Your library sounds even BETTER than mine!!! 🙂 Jealous. Wish I could order books from other libraries like that! There’s a few in particular I’ve had my eye on 🙂 Hope you do try these – and LOVE THEM!!! 🙂