Ingredients:

  • 2 medium zucchini (about 1 pound / 450g), grated
  • 1 teaspoon kosher salt (or ½ tsp table salt)
  • ½ cup finely grated Parmesan cheese (about 50g), plus extra for sprinkling
  • ½ cup panko breadcrumbs (about 35g)
  • ¼ cup all-purpose flour (about 30g), plus extra for dusting
  • 1 large egg, lightly beaten
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil (for drizzling if baking)

Instructions:

  1. Grate the zucchini and toss with salt. Place in a colander lined with a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
  2. In a large bowl, combine the squeezed zucchini, Parmesan cheese, panko breadcrumbs, flour, egg, minced garlic, and black pepper. Mix until well combined.
  3. Take about 1-2 tablespoons of the mixture and shape it into a small tot. You can dust your hands with a little flour to prevent sticking.
  4. Bake or Air Fry: Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the tots on the baking sheet, drizzle with olive oil, and sprinkle with extra Parmesan cheese. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through. Air Frying: Preheat air fryer to 375°F (190°C). Place the tots in the air fryer basket in a single layer (you may need to do this in batches). Air fry for 8-12 minutes, or until golden brown and crispy, flipping halfway through.
  5. Let the tots cool slightly on the baking sheet or in the air fryer basket before serving.