Zucchini Rösti: the recipe for a tasty and light variant
recipe
Preparation: 15 min
Cooking: 10 min
Serves: 4 people
Zucchini rösti are a lighter, but equally tasty, variation of the classic potato rösti prepared in Switzerland, Austria and South Tyrol: a quick and easy recipe to prepare that is an excellent idea for getting the little ones in the house to eat vegetables.
Crispy and tasty, these delicious fritters made with grated courgettes, eggs and flour are usually cooked in a pan with a drizzle of extra virgin olive oil, but they can also be cooked in the oven or in an air fryer, for a light version .
They are ideal to serve as a vegetarian appetizer at the beginning of a dinner with friends, to propose during an aperitif or to use as a filling for sandwiches and focaccia. In addition to a quick meal, rösti are also suitable to take with you to school or work because they are excellent both hot and cold.
Find out now how to make tasty zucchini rösti in just a few minutes : to enhance their flavor, you can accompany them with yogurt sauce , mayonnaise or tartar sauce . They are so good that they will be finished as soon as they are brought to the table, but, if you really have any left over, you can keep them in the refrigerator for about 2 days.
If you liked this recipe, don’t miss the potato and courgette rösti or the courgette and onion fritters , two equally tasty alternatives. If you’re looking for other ways to cook courgettes, try one of the many recipes that feature them, from stuffed courgettes to a creamy and irresistible pasta and courgettes .
ingredients
Zuchinis
600 gr
egg
1
Flour
30 gr
Grated Parmesan cheese
30 gr
Chopped parsley
qb
Extra virgin olive oil
qb
salt
qb
pepper
qb
To accompany
Yogurt Based Sauce
qb
How to prepare ir ö sti of courgettes
Step 1
Wash the courgettes under running cold water and remove the ends. Then grate them with a grater with large holes1, salt them lightly and leave them to drain in a colander for 10 minutes: the salt will help eliminate the excess cooking water, so that the fritters are not watery.
Step 2
After about ten minutes, squeeze the courgettes well with a clean cloth, transfer them to a bowl and add the rest of the ingredients: a large egg, the flour, the grated parmesan and a sprig of chopped parsley. Then season with salt and pepper.2.
Step 3
Mix everything with a spoon to obtain a homogeneous mixture.3. If it seems too watery, add another tablespoon of flour and mix again.
Step 4
Heat two tablespoons of oil in a non-stick pan and then pour in the mixture a little at a time; form small disks and flatten them slightly with the back of the spoon, taking care to space them well apart from each other.4. If you want to get more precise pancakes, you can use a pastry cutter.
Step 5
Cook over low heat for about 5 minutes per side, or until golden brown.5.
Step 6
Once ready, transfer them onto kitchen paper to remove excess oil.6.
Step 7
The courgette rösti are ready: serve them accompanied with the yoghurt sauce if desired.7or with your favorite sauce.
Advice
For a lighter version, you can cook the courgette rösti in the oven , at 200°C for about 20 minutes, or in the air fryer , at 180°C for 15 minutes. In both cases, remember to turn them halfway through cooking to get a crispy browning on both sides.
If you prefer, you can make this recipe without eggs , mixing the grated zucchini with a batter of water and flour, similar to how you make Korean pancakes .
If, however, you want to prepare the zucchini rösti without flour , for example when you have guests who are gluten intolerant, you just need to replace it with an equal quantity of corn starch or rice flour.