Zucchini and carrot rösti are a tasty twist on the classic Swiss potato rösti. Crispy on the outside and soft inside, they win you over at the first bite with their simplicity and deliciousness.
Versatile and easy to prepare, they are perfect as a side dish, but also as a light main course or, if made smaller, as a tasty appetizer. Once you try them, I’m sure they will make their way into your list of favorite recipes!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: European
Ingredients
- 1 2/3 cups zucchini
- 1 cup carrots
- 1 egg
- 2 1/3 tbsp re-milled durum wheat semolina flour
- 3 tbsp Grana Padano PDO
- salt
- black pepper
- extra virgin olive oil
Preparation
To prepare the zucchini and carrot rösti, start by washing the zucchini and trimming the ends. Cut them in half and, if present, remove the seeds with a spoon. Grate them using a coarse grater, transfer to a colander, add a pinch of salt and let them rest for about 10 minutes to release excess water.
Meanwhile, peel and grate the carrots. Collect them in a bowl, season with salt and pepper, then add the egg and mix with a fork. Add the semolina flour and the grated Grana Padano, mixing well.
Squeeze the zucchini thoroughly to remove as much moisture as possible and add them to the carrot mixture, stirring until you obtain a homogeneous batter.
Heat two tablespoons of oil in a skillet over medium heat. Spoon a portion of the mixture and shape into discs about 3/8 inch thick, flattening them slightly. Repeat with the remaining mixture.
Cook the rösti for about 4–5 minutes per side, until golden and crispy. Turn them gently to avoid breaking them.
Transfer them to paper towels to remove excess oil and serve hot.
