Greek zucchini tots (baked!) скачать в хорошем качестве

Greek zucchini tots (baked!)

Recipe ⬇️ or print: https://www.recipetineats.com/greek-z... 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! - Nagi x ––––––––––––––––- Baked Greek Zucchini Tots 1lb / 500 g zucchinis 1/4 tsp cooking salt / kosher salt BATTER: 3/4 cup green onion, finely sliced 2 garlic cloves, crushed 1 cup panko breadcrumbs 2 eggs 1/2 cup parmesan cheese, finely grated (I use store bought sandy type) 1 tbsp dried oregano 1/2 tsp cooking salt / kosher salt 1/2 cup plain flour (all-purpose flour) 150g / 5 oz feta cheese, crumbled COOKING: Olive oil spray 1. Grate zucchini with standard box grater, sprinkle with salt and leave in colander for 30 min. Squeeze out excess liquid, place in bowl and mix with remaining ingredients EXCEPT feta. Gently stir through feta at end. 2. Dollop heaped tablespoons on 2 x lined trays (I get 29), shape into “tot” shapes. Spray generously with oil, 3. Bake at 200C/390F (180C fan) for 30 minutes, swapping the trays at the 20 minute mark or until golden brown and the surface is crispy (sometimes the tray on lower shelf needs a few extra minutes). Serve with lemon wedges and Mint Yogurt (3/4 cup yogurt + 1 tbsp fresh mint finely chopped + 1/2 tbsp each extra virgin olive oil and lemon + 1/4 tsp each salt and pepper.