Potato and Zucchini Rosti. The potato and zucchini rosti is a recipe inspired by a Swiss specialty: potato rosti. In Switzerland the rosti is one of the most loved traditional recipes, and one of the most copied and reinvented worldwide. As an appetizer, side dish, vegetarian or vegan main course, or snack, the original rosti is made with two ingredients, three if we also add zucchini. The potato and zucchini rosti, as good as the one made with only potatoes, adapts to any situation: versatile, tasty and economical. Tried in this version, it is also suitable for a vegan and vegetarian menu. So if you love potato recipes or zucchini recipes, you absolutely must try this version that includes both, because it will surprise you. Ready? Let’s go to the kitchen and find out how to make potato and zucchini rosti in a pan. Before rushing to the stove, however, I recommend you take a look at my Sicilian-style potato patties recipe and my potato and tuna croquettes with a melty center recipe. Also, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!

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Difficulty: Medium
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: International
Seasonality: All seasons

Ingredients to make potato and zucchini rosti

21 oz potatoes (about 1 lb 5 oz (approximately 3 medium potatoes))
9 oz zucchini (about 1 medium zucchini)
to taste salt
1 pinch black pepper (optional)
to taste parsley

Tools

Bowl
Grater large-holed grater
Pan nonstick
Parchment paper
Spatulas or silicone spatulas
Ring mold 4 in

Steps

To make grated potato and zucchini rosti, peel the potatoes, rinse them and grate them with a large-holed grater. Then rinse the zucchini, trim the ends and grate it as well. Collect everything in a bowl, add a little salt and spices to taste — I used a pinch of black pepper — and mix. Prepare a 4 in ring mold and some parchment paper.
Scoop a portion of the mixture, squeeze it with your hands and, using the ring mold, form discs directly on the parchment paper. Take a disc together with its paper (which you will have cut beforehand) and flip it into a preheated nonstick pan with a generous drizzle of oil, then remove the paper. Work quickly, because the potatoes and zucchini will continue to release liquids.
Let the rosti fry over medium heat for 9 minutes, then increase the heat and continue cooking for one minute.
After that time, a first crust should have formed; gently, using a spatula, lift each fritter and flip it.
Continue cooking for another ten minutes in the same way.
After 20 minutes the rosti will be ready. For a more golden crust, raise the heat and cook for a few more minutes, turning them once per side.
Rosti are delicious just made, but they can also be enjoyed warm. I recommend not storing them in the fridge and preparing only the quantity of rosti you intend to eat.
To add an extra touch of flavor, you can also add a handful of grated cheese to the rosti, such as Grana, Parmigiano or Pecorino.