Mediterranean, Side Dishes, Savory Snacks & Starters
Recipe:
From The Good Life magazine with the inevitable (small) tweaks. I don't really consider these a sub for tater tots because with all the flavors (garlic, scallions, feta, dill), they're so much more.
Be sure to start EARLY if you want to respect all the waiting the recipe wants you to do (1 hour, 20 minutes total between salting zucchini, chilling tots, and baking).
12 oz zucchini (about 2)
3/4 t coarse salt
1 minced garlic clove (MORE!)
1/3 c thinly sliced scallions
1/2 c crumbled feta
1/2 t. dried dill weed (original called for 2 T fresh, which I didn't have)
1 large egg, slightly beaten
1/2 c whole wheat bread crumbs or panko (I used 75% panko; 25% Italian bread crumbs... 1 ounce total crumbs=18 g carb)
olive oil
(I omitted 2 T chopped fresh mint & 2 t. lemon zest)
Grate zucchini using large holes onto a clean tea towel. Sprinkle with salt and mix around. Let stand 30 minutes (I had to hurry it and let it go 10 minutes -- I think it was okay). Twist up zucchini in towel and wring out as much liquid as you can. In a large bowl, mix zucchini, garlic, scallions, feta & dill. Fold in egg, then bread crumbs. Mix thoroughly.
Form zucchini mixture into tiny patties and refrigerate until firm, about 30 minutes (I put in freezer for 10 minutes... they weren't firm yet). Fry in non-stick skillet over medium-high in some olive oil until kinda crispy (they never got *very* crispy for me).
