Greek Zucchini Tots

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 2 tsp Mint, fresh
  • 1 tbsp Oregano, dried
  • 3/4 cup Scallions/shallots
  • 1 lb Zucchinis

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup Plain flour
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Oil spray
  • 1/2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 150 g Feta cheese
  • 1 cup Greek yoghurt, plain
  • 1/2 cup Parmesan cheese

Found on recipetineats.com

Description

Ingredients

• 1lb / 500 g zucchinis
• ¼ tsp salt
• ¾ cup scallions/shallots, finely sliced (white and pale green parts only)
• 2 garlic cloves, crushed
• 1 cup panko breadcrumbs
• 2 eggs, lightly beaten
• 150g / 5 oz feta cheese, crumbled
• ½ cup parmesan cheese (or shredded cheddar or tasty cheese)
• 1 tbsp dried oregano
• ½ cup plain flour
• Oil spray
• 1 cup plain Greek yoghurt
• ½ tbsp lemon juice
• ½ tbsp extra virgin olive oil (or more)
• 2 tsp fresh mint, finely chopped
• Salt and pepper

Directions

• Preheat oven to 180C/350F.
• Grate the zucchini and place into a large colander. Sprinkle with ¼ 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.
• Mix together ingredients and set aside for at least 10 minutes before serving.