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:
Gloria | Food Oh Glorious Food says
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!
Gloria | Food Oh Glorious Food says
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/
Nagi | RecipeTin says
OMG aren’t they the BEST!??? YUMMO!!!!
Robyn @ Simply Fresh Dinners says
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!!
Ai Ping | Curious Nut says
Funny that we both posted yummy zucchini fritter-ish on the same day.
The Hungry Mum says
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!
Chris says
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.
Nagi | RecipeTin says
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!!! 🙂
MyCookingSecrets.com | Krystallia Giamouridou says
Dear Nagi,
You nailed the recipe! Kolokythokeftedes are much more healthier and light when baked, rather than deep fried as the majority of the Greek home cooks make it. I like the fact that you added parmesan cheese, because I believe parmesan gives a deeper aftertaste in general, but it is wisely combined with the othen ingredients too.
Since I come from Greece, I appreciate and respect the way youmanipulated this specific recipe. It is always interesting to see how ”foreigners” approach our recipes.
p.s. We are on the same frequency about the library 😀 😀
LydiaF says
I haven’t been to the library to look for cookbooks in a long time, but I do take advantage of the free cookbooks for Kindle (not to mention Pinterest, Yummly, etc etc)! I’ve made similar fritters, but haven’t tried a baked version. Love the idea, thanks!
mila furman says
Hahahah I keep meaning to get a library card…and I failed 🙁 Epically…every time. I have a collection of Cooks Illustrated Magazines that I LUST over… I safe guard them with my life because some of their recipes are just GOLD!!! Oh Nagi..Nagi…Nagi…where do I even begin with this…gorgeous my dear! I just love this recipe. Not being much of a zucchini fan myself…these are pretty fabulous though!!! Love!
Ange @ Little Kitchen Blue says
I’ve been combing my Greek cook book for a few days so I’m totally in the zone. These morsels look so good.
The tip about the library is genius. I am so short on space I have no room for more cook books.
I’m off to (re)join the library!
A
Becky Chaffee says
OK – I am meeting with friends soon to talk about vacationing in Greece next spring – I will make these along with Salmon from my freezer. My rules – anything with feta or bacon will be delicious. and Yes, I love getting cookbooks from libraries. And I do have several closets with bookshelves overflowing with cookbooks.
Michelle @ Giraffes Can Bake says
Borrowing cookbooks is such a great idea! Although I’m a pretty messy cook and most of the cookbooks I own have splatters of sauce and batter and everything else all in the pages, so I’d have to write down the recipe and leave the book out of the kitchen haha!
The tots look awesome, some really yummy Greek flavours in there – think I need to try these!
Heather Izzard says
Oh oh Nagi. It’s 8pm mine are in the oven now. Made them bigger. My hands unable to faff with small things and Hubby had to squeeze my zucchini… Wink wink…. Lol
Starving. Can’t wait.
Home made dzatziki , Spanish olives, French bread and Italian slow roasted tomatoes cooked today!!
Truly an international dinner happening tonight.
Yummy
X Heather
Happy long weekend
Nagi | RecipeTin says
I love it!!! It’s like a European spread!!! Hope you loved them, I seriously could not stop eating them. I ate almost half in one sitting!! Hope you’re having a great weekend too. SO HOT yesterday, crazy hot!
Remya @ Forks N Knives says
Excellent pictures as always Nagi. And surprisingly, that thought of borrowing a cook book from library never struck me, how amazing. I am hopping onto the nearest Library this weekend.
Claire | Sprinkles and Sprouts says
I love our library for cookbooks, there are some undiscovered treasures, books I have never seen and ones that I would probably have never thought about buying. Love it.
I once had a Donna Hay book out for so long that I wasn’t allowed to renew it any more!!! I was pretty devastated, but decided it probably meant it was time to buy it. Sadly it went the way of all my cookbooks but then a few months back I was up in Subiaco meeting Stew for lunch and there was a book shop closing down. I got the Donna Hay book for $1 😀
I bought so many books I couldn’t carry them!!!! I had to go back to his office and make him bring me them home in his backpack!!!
Which is all by the by.
These looks scrumdidily!!! We love all tot style food. I bet the kids will wolf these down without evening thinking they have zucchini in them 🙂 Perfect for entertaining.
I love how crispy they look on the bottom, sometimes baking drys things like this out but yours look so perfect. Yum.
Pinning 🙂
Diane says
Hi Nagi, I also rummage libraries so I can glean great recipes and not store the books! You found a treasure here. Love what you’ve done with this recipe. So delicious and healthy!
peter @feedyoursoultoo says
I love anything in tot form. Probably my favorite food. The zucchini adds just the right crunch and flavor. Looks great.
Nagi | RecipeTin says
BA HA HA! I agree – anything in TOT form is irresistible!!! 🙂
Marisa Franca @ All Our Way says
I knew I shouldn’t open your post when I am hungry enough to eat my laptop!! Those look wonderful and your photos make me want to lick the screen. Can’t wait to make these. Yummy!!!!
helen @ scrummylane says
Oh Nagi, Nagi…devoured every morsel of this post! I’ve scoffed many a version of Greek kolokythokeftedes (try saying that when you’ve had a few!) but have never baked them or shaped them like this. Really must try!
As for your library idea… Genius!
Nagi | RecipeTin says
I bet you DID scoff a lot!! I would too if I went to GREECE!! N x
Dorothy Dunton says
Hi Nagi! What a fantastic use for zucchini! I make relish with zucchini because it is not slippery like cucumber and, therefore, easier to dice up! These would be great appetizers! 🙂
Nagi | RecipeTin says
Thank you Dorothy! I must say, they are really good. REALLY good. I’ve made them 3 times in the last month or so! And when my mother saw these, she immediately asked me to add them to the “catering” list for her tennis group Christmas Party (sigh – Dorothy, how do I always end up in these situations?? Finger food is HARD – need to make SO MANY!!!)
Dorothy Dunton says
Hi Nagi! Did you get my private email to you about our week in the Outer Banks when Gary and I were the “chefs”? Thirty four family members (who have gigantic appetites) in a huge house on the ocean and one night was appetizer night. We made 1,400 appetizers for the evening and there were NONE leftover! I was very happy that we had booze and hot tubs! 🙂 So, sign me up, I’ll help you girl!
Nagi | RecipeTin says
YES I DID!!! I was giggling at the thought of you and Gary in a kitchen surrounded by hundreds and hundreds of appetisers! Wish I could fly you over so we could cater the party together, would be SO MUCH FUN!