Pumpkin rosti are part of the fritters family and originate from Switzerland.
They are similar to pumpkin pancakes, light, crunchy, and not greasy, as they are baked in the oven or air fryer.
I usually make them with other types of vegetables, but this year I decided to try them with this vegetable that I love so much, and inventing new recipes with pumpkin has become my hobby.
I took a lovely orange pumpkin from my garden, grated it, squeezed it, and mixed it with shallot, thyme, and cornstarch that acts as a binder, and…
Guys, what a treat!!! A sweet and sour flavor with crunchy edges that you can eat in no time!
My family was skeptical, but when they tasted them, there was a gasp and even my dog turned around!
Gone in no time… experiment successful, yay!
Pumpkin rosti are also suitable for those following a vegan, vegetarian, or light diet
I also recommend
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for pumpkin rosti
- 12.3 oz pumpkin
- 1/3 cup cornstarch
- 0.5 oz shallot
- to taste fine salt
- 1 spray extra virgin olive oil
Tools
- 1 Grater
- 1 Baking Tray
- Parchment Paper
- 1 Bowl
- 1 Vegetable Peeler
- 1 Chopper
- 1 Oil Sprayer
Steps for pumpkin rosti
To prepare the pumpkin rosti recipe, watch the video recipe
start by choosing a ripe pumpkin of the Mantovana, Delica, Butternut, or Trombet variety
Cut the pumpkin in half, empty it and remove seeds and filaments.
Grate it with a grater. Squeeze it well with your hands to remove excess water and place it in a bowl. Chop half a shallot with a chopper. and add it to the pumpkin along with the salt and the cornstarch, and mix until you get a homogeneous dough.
If the dough is too runny, add a little more cornstarch; if too dry, you can add a drizzle of oil.
Take a generous spoonful of the mixture and form patties. Place them on a baking tray lined with parchment paper and sprinkle with a spray of extra virgin olive oil. Bake in a static oven at 356°F for about 20 minutes or until golden. The more golden, the crunchier they are. Be careful not to burn them.
Cook the pumpkin rosti in an air fryer at 392°F for about 8-10 minutes until golden.
Storage and Tips
Pumpkin rosti can be stored in an airtight container in the fridge for two days. Before serving, heat them for a few minutes in the oven or air fryer at 356°F
They can be frozen for two months
How to do it:
Let the pumpkin rosti cool completely and place them on a tray lined with parchment paper and freeze for 2 hours.
Then transfer them to freezer bags with a label and date.
Thaw in the refrigerator for a few hours and heat them in the oven
Tip: If you want to restore the crunchiness, spray them with an oil sprayer, with a little oil before reheating.
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FAQ (Questions and Answers)
Why are the rosti too soft?
Because you didn’t squeeze them properly. You can let them drain for about fifteen minutes in a colander after salting them.
What can I serve them with?
You can serve them with delicious vegan mayonnaise, yogurt sauce, or delicate egg white mayonnaise
