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Recipe video above. These tasty bites are from the Greek Island of Alonnisos, adapted from the Courgette / Zucchini Rissoles recipe in The Food and Cooking of Greece cookbook. Such a great way to use the humble zucchini to make something fabulous that's meal worthy and great to pass around at a party!Traditionally they're deep fried but I like to make them in the oven (handy, healthier) and make them tater-tot (potato gem) shapes. But you can make them any shape you want!
View original recipe on recipetineats.comPreheat oven to 200°C/390°F (180°C fan-forced)
Sweat zucchini - Grate the zucchini using a standard box grater. Place into a large colander, sprinkle with the salt, toss with your fingers and leave to sweat for 30 minutes.
Squeeze out liquid - Working a handful at a time, squeeze out the excess water (as much as you can) and place the zucchini in a bowl.
Tots batter - Add the Batter ingredients except the feta and mix well to combine. Add the feta and gently stir through.
Form tots - Dollop heaped tablespoons 2 trays lined with baking paper / parchment paper (I get 29 in total). Then use your fingers to shape them into cylinder "tater-tot / potato gem" shapes.
Bake - Spray generously with oil. Bake for 30 minutes, swapping the trays at around 20 minutes (for extra golden, spray again with oil), or until golden brown and a crunchy crust forms on the surface. The tray on the bottom might need a few extra minutes.
Serve with Minted Yogurt, lemon wedges and sprinkled with fresh oregano leaves if using.
Mix together ingredients and set aside for at least 10 minutes before serving.
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