Let’s see how to prepare the rösti.

First, wash the zucchinis well, cut off the ends, then grate them using a grater with large holes and place them in a colander, add a bit of salt and let them drain for 10 minutes. After the time has passed, squeeze them well to remove excess water, if needed, pat them with paper towels.

Take the potatoes and peel them with a peeler, then grate them like the zucchinis, remove excess water. In a bowl, place both the zucchinis and potatoes, season with salt and a pinch of pepper, mix well. With your hands, take some of the prepared mixture and form small balls. If they don’t hold together, add a tablespoon of flour. Once they are all prepared, take a pan and heat a little oil, place the balls in the pan, flatten them slightly with a fork. Cook for about 5 minutes on each side over medium heat, turning them halfway through, or at least until they reach the desired golden color. They will be crispy on the outside and soft on the inside.