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The Zucchini Rosti is a versatile recipe, perfect to serve as an appetizer, as a vegetarian main course or as a side dish. They are somewhat inspired by the classic Potato Rosti recipe, making it a bit less caloric thanks to the use of Zucchini. Needless to say, these Vegetarian Rosti is best served with a sauce, be it a Mayonnaise or a rich Tartar Sauce. However, if you are watching your figure, the Yogurt Sauce is the recipe for you.
To prepare this kind of Zucchini Fritters you don’t need many ingredients. In addition to the Zucchini, which should be chosen well firm, you will need Eggs, Flour and Parmigiano Cheese while the frying will be in a simple Seed Oil. We will also give you some tips for preparing Baked Zucchini Rosti al Forno, which are lighter and more delicate but still delicious.
The Vegetable Rosti can also be prepared with other vegetables. Be inspired, for example, by the Pea Pea Fritters, the Maize Fritters or the Salted Pumpkin Fritters.
Ingredients
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Instructions
To prepare the Zucchini Rosti begin by washing the zucchini, removing the ends and grating them with a coarse-hole grater.
Put them in a colander, salt them, cover them with a sheet of baking paper, put a weight on them, and let them rest for 10-20 minutes so they can lose their vegetable water, allowing you to get dry, golden pancakes.
In a bowl, beat the egg with the salt, pepper and parsley, then add the zucchini, flour and Parmesan cheese, mixing well.
In a large frying pan, heat a drizzle of seed oil and start frying the Zucchini Rosti by dropping the dough in well-spaced spoonfuls.
Bake about 3 minutes, then turn them over and continue cooking on the other side. You should get a golden color but without burning.
Once ready, the zucchini fritters should be wiped on paper towels to remove excess grease before serving.
