Crispy potato and zucchini rösti is a light and tasty variation of the classic Swiss rösti. The addition of zucchini makes the dish softer and fresher, while cooking in a pan or in the oven allows you to obtain a golden and irresistible crust. Perfect as a tasty side dish or appetizer!
💡 Extra idea: these rösti pair perfectly with a creamy sauce! Try the Yogurt Sauce for an extra touch of freshness.
Vegetarian
Gluten-free
👥 Servings: 4 people
💰 Cost: Low
⏱️ Preparation time: 15 min
⏱️ Cooking time: 5-6 min
🔋 Difficulty: Medium
Ingredients
For about 2-3 portions of crispy potato and zucchini rösti:
- 400g (14 oz) yellow-fleshed potatoes
- 200g (7 oz) courgettes
- 1 egg
- 2 tablespoons rice flour (gluten-free)
- 2 tablespoons grated parmesan cheese
- Salt and pepper to taste
- Extra virgin olive oil to taste
Preparation
How to make crispy potato and zucchini rösti:
- Prepare the vegetables: Wash and peel the potatoes, then grate them with a grater with large holes. Grate the courgettes and squeeze them well with a clean cloth to eliminate excess water.
- Mix the ingredients: In a bowl, combine the grated potatoes and courgettes. Add the egg, rice flour, parmesan, salt and pepper. Mix well until the mixture is smooth.
- Cook the rösti: Heat a drizzle of extra virgin olive oil in a non-stick pan. Form compact pancakes with the mixture and cook them over medium heat for 5-6 minutes per side, until golden and crispy.
- Serve and enjoy: Serve the rösti hot as a tasty side dish.
Sustainable Tips ♻️
Avoid waste: If you have leftover courgettes or potatoes, you can use them to prepare meatballs or soups.
Vegan Variation: For a vegan variation of other recipes that call for eggs, you can replace them with ingredients such as chickpea flour. One egg can be replaced with a tablespoon of chickpea flour mixed with two tablespoons of water, creating a compound that acts as a binder in savory preparations such as meatballs, burgers and savory pies. Find out more by reading this article from Fatto in casa da Benedetta.
Alternative cooking: If you want a lighter version, cook the rösti in the oven at 200°C for 25 minutes, turning them halfway through cooking.
