How Do You Keep Greek Zucchini Tots From Getting Soggy?

Removing excess zucchini moisture is essential. Grate the zucchini, toss it with salt, and allow it to drain in a colander for about 30 minutes. Then squeeze out most of the accumulated liquid before combining the zucchini with the remaining ingredients. Do not completely dry out the zucchini, however. A little moisture helps keep the centers tender. For a crispier exterior, leave space between the tots on the baking trays and coat their surfaces generously with olive oil spray before baking.

Can You Make Greek Zucchini Tots Ahead of Time?

Yes. Greek Zucchini Tots are well suited to make-ahead preparation, but it is best to bake them before storing them rather than refrigerating the raw batter. Zucchini continues releasing moisture after it has been grated, so an uncooked mixture can become watery when left for too long. Bake the tots, cool them, and refrigerate them in an airtight container for up to three days. Reheat them in a hot oven at 390°F or 200°C for about five minutes, or until thoroughly heated and lightly crisp again.

Can I Make These Zucchini Tots Gluten-Free?

Yes. To make gluten-free Greek Zucchini Tots, substitute the all-purpose flour with a suitable gluten-free flour blend and replace regular panko with gluten-free breadcrumbs. The feta, Parmesan, zucchini, eggs, garlic, and herbs provide most of the recipe's flavor, so these substitutions should still produce delicious Mediterranean zucchini fritters. When preparing them for someone with celiac disease or another medical dietary restriction, verify that all packaged ingredients are certified or labeled appropriately.

Easy Greek Zucchini Tots with Feta

Name: Greek Zucchini Tots
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 lb (500 g) zucchini (courgettes); 1/4 tsp cooking salt or kosher salt, for sweating zucchini; 1/2 cup plain flour (all-purpose flour); 1 cup panko breadcrumbs; 2 eggs; 3/4 cup green onions, finely sliced, white and pale green parts only; 1/2 cup Parmesan cheese, finely grated; 1 tbsp dried oregano; 2 garlic cloves, minced; 1/4 tsp cooking salt or kosher salt, for the batter; 150 g (5 oz) Greek feta cheese, crumbled; Olive oil spray, as needed; Lemon wedges, optional for serving; Fresh oregano leaves, optional for serving; 3/4 cup plain Greek yogurt, optional for dipping sauce; 1 tbsp fresh mint, finely chopped; 1/2 tbsp lemon juice; 1/2 tbsp extra virgin olive oil; 1/4 tsp salt, for yogurt sauce; 1/4 tsp black pepper, for yogurt sauce

Description

Greek Zucchini Tots are golden oven-baked zucchini bites made with feta, Parmesan, garlic, oregano, green onions, and panko breadcrumbs. They are crisp on the outside, tender and moist inside, and delicious served with minted Greek yogurt, tzatziki, or fresh lemon wedges.

Ingredients

Scale

1 lb (500 g) zucchini (courgettes)
1/4 tsp cooking salt or kosher salt, for sweating zucchini
1/2 cup plain flour (all-purpose flour)
1 cup panko breadcrumbs
2 eggs
3/4 cup green onions, finely sliced, white and pale green parts only
1/2 cup Parmesan cheese, finely grated
1 tbsp dried oregano
2 garlic cloves, minced
1/4 tsp cooking salt or kosher salt, for the batter
150 g (5 oz) Greek feta cheese, crumbled
Olive oil spray, as needed
Lemon wedges, optional for serving
Fresh oregano leaves, optional for serving
3/4 cup plain Greek yogurt, optional for dipping sauce
1 tbsp fresh mint, finely chopped
1/2 tbsp lemon juice
1/2 tbsp extra virgin olive oil
1/4 tsp salt, for yogurt sauce
1/4 tsp black pepper, for yogurt sauce

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Instructions

Preheat the oven to 200°C/390°F, or 180°C/355°F fan-forced. Line two baking trays with parchment paper.
Grate the zucchini using a standard box grater. Transfer it to a large colander, sprinkle with 1/4 teaspoon salt, toss well, and leave to sweat for 30 minutes.
Working with one handful at a time, squeeze out most of the excess liquid from the zucchini. Transfer the squeezed zucchini to a clean mixing bowl.
Add the flour, panko breadcrumbs, eggs, green onions, Parmesan, dried oregano, garlic, and remaining 1/4 teaspoon salt. Mix until evenly combined.
Add the crumbled feta and gently fold it through the mixture so some small pieces remain intact.
Scoop heaped tablespoons of the mixture onto the prepared trays. Shape each portion into a small cylinder or tater-tot shape.
Spray the tots generously with olive oil. Bake for about 30 minutes, switching the trays after approximately 20 minutes. Spray again with olive oil if extra browning is desired.
Continue baking until the Greek Zucchini Tots are golden brown with a lightly crisp exterior. The lower tray may require a few extra minutes.
For the optional minted yogurt sauce, mix the Greek yogurt, mint, lemon juice, extra virgin olive oil, salt, and pepper. Let stand for at least 10 minutes before serving.
Serve the tots warm with minted yogurt, tzatziki, lemon wedges, and fresh oregano if desired.

Notes

Do not skip salting and draining the zucchini. Removing excess moisture helps prevent soggy tots.
There is no need to squeeze the zucchini completely dry; a little remaining moisture keeps the centers tender.
Gluten-free flour and gluten-free breadcrumbs can be used for a gluten-free variation.
Regular breadcrumbs can replace panko, although the texture may be slightly less light and crisp.
Dried parsley or dill can replace oregano, or use about 2 teaspoons dried thyme or a mixed herb blend.
Finely grated red onion or shallot can replace green onions.
The mixture can also be shaped into flatter fritters and shallow-fried over medium-high heat until golden on both sides.
For make-ahead preparation, bake the tots first and reheat them later rather than storing the uncooked mixture.
Store leftovers in the refrigerator for up to 3 days.
Reheat in a 200°C/390°F oven, or 180°C/355°F fan oven, for about 5 minutes for the best texture.
Freezing is not recommended because the zucchini texture can deteriorate after thawing.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: Greek

Nutrition

Serving Size: 1 tot (25 g)
Calories: 45
Sugar: 1 g
Sodium: 145 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 1.2 g
Trans Fat: 0.001 g
Carbohydrates: 4 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 17 mg