Cat Cora’s air-fryer zucchini tots with yogurt sauce
3
Points®
Total time: 3 hr 40 min • Prep: 28 min • Cook: 12 min • Serves: 8 • Difficulty: Easy
If you don’t have an air-fryer, roast these in a hot oven on parchment paper until golden brown.
Ingredients
Plain fat free Greek yogurt
1 cup(s)
Fresh lemon juice
1 tbsp(s)
Garlic clove
1 clove(s), medium, minced
Kosher salt
1 pinch(es)
Zucchini
6 medium, trimmed
Egg
3 large, divided
Shredded part-skim mozzarella cheese
½ cup(s)
Grated Parmesan cheese
½ cup(s)
Fresh oregano
1 tsp(s), finely chopped
Garlic clove
1 clove(s), medium, minced
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Panko breadcrumbs
1 cup(s)
Instructions
1
To make the dip, combine yogurt, lemon juice, garlic, and salt in a medium bowl; refrigerate until ready to use.
2
To make zucchini tots, using the finest side of a box grater, grate zucchini (you’ll have about 3 c zucchini). Transfer to a clean, low-lint linen cloth; wring out as much moisture as possible.
3
In a large metal bowl, gently mix zucchini with 2 beaten eggs, both cheeses, oregano, garlic, salt, and pepper. (Squeeze out excess moisture, if necessary.)
4
Using your hands, scoop out 2 Tbsp zucchini mixture; form into a short log, place on a wax paper-lined pan and repeat with remaining ingredients.
5
Beat remaining egg in a shallow bowl; place panko in another shallow bowl. Roll each tot first in egg; next roll in panko to coat. Place coated tots back on same pan; freeze for 2 hours or overnight to help them stay together when cooking.
6
Place frozen tots on air fryer tray (do this in batches if necessary). Air fry at 400°F, gently turning once, until well browned, about 10 minutes. Serve warm with yogurt sauce on the side.
7
Serving Size: 2 tots and 2 Tbsp dip
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