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Serves 4 to 6
For the feta-mint tzatziki:
1 cup greek yogurt, such as Fage
2 tablespoons crumbled feta cheese
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 teaspoon kosher salt
2 teaspoons finely chopped mint
1 medium cucumber, peeled
For the zucchini tots:
6 medium zucchini, ends cut off
2 large eggs, beaten
1/2 cup shredded cheddar
1/2 cup grated Parmesan
1 teaspoon finely chopped oregano
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1. Make the feta-mint tzatziki: In a medium bowl, combine yogurt, feta, lemon, olive oil, garlic, salt, and mint.
2. Using the finest side of a box grater, grate the cucumber directly over the yogurt mixture. Stir to combine. Cover and place in the refrigerator for at least an hour or overnight.
3. Make the zucchini tots: Using the finest side of a box grater, grate zucchini to make about 3 cups. Transfer to a clean, low-lint linen cloth. Wring out as much moisture as possible.
4. In a large, metal bowl, gently mix zucchini with eggs, cheddar, parmesan, oregano, garlic, salt, and pepper.
5. Using your hands, take about 2 tablespoons of tot mix and form 1-inch-long and quarter-sized around tots. Squeeze out excess moisture, if necessary. Repeat with remaining mixture. Freeze tots for about 2 hours or overnight.
6. Place frozen tots into the air fryer tray. Air fry at 270 degrees for 10 to 12 minutes. Check and rotate tots about halfway through for even crisping. Serve warm with a side of feta-mint tzatziki.
