- Zucchini 600grams
- Eggs 1 • 130 kcal
- Flour 30grams
- Grated parmesan cheese 30grams
- Parsley 1 bunch
- Salt • 1 kcal
- Extra virgin olive oil
Zucchini rosti is a tasty and delicate main course, very similar to a vegetable fritter. You can serve it hot, but also cold, as an appetizer or on a buffet table for an aperitif. The zucchini version is a variant of the classic potato rosti, typical of Switzerland, Austria and South Tyrol.
It is a very simple and quick idea, which you can prepare for a fast meal, but also, why not, to stuff sandwiches or focaccia bread. Indulge yourself with the vegetables you prefer to prepare delicious rosti, even with different flavors. These delicious fritters will be certainly enjoyed by children too, for a good dose of vegetables every day.
How to prepare zucchini rosti
Wash the zucchini well and cut the ends. Grate them. Drain them and dry them well with a clean cloth and paper towels. Salt and set aside.
In a bowl, pour the grated zucchini and add 1 large egg, the flour, the grated Parmesan cheese and a sprig of chopped parsley. Season with salt and pepper.
In a non-stick pan, heat 2 tablespoons of extra virgin olive oil and pour the mixture a bit at a time, helping yourself with a spoon. Form small circles and squeeze them slightly with the back of the spoon, taking care to space them well apart.
Cook all the rosti for about 5 minutes on low heat. Turn occasionally, until they are golden brown on both sides. Once ready, transfer them to absorbent paper and let the excess oil dry. Serve them hot with sour cream alongside.
For a lighter version of zucchini rosti, instead of the classic fritters cooked with oil in a pan, you can bake them in the oven, with the same type of preparation. They will be equally crunchy and tasty. Bake the fritters at 200° degres C and cook for about 20 minutes, turning them halfway through cooking for a crispy browning on both sides.
For a lighter zucchini rosti, or for those who are intolerant to eggs, if you want you can also avoid this ingredient entirely, or add only the egg white. To reduce the amount of salt, you can replace part of it with mixed spices, to add to the grated zucchini mixture.
If you are preparing rosti for a buffet, try to make the fritters as accurate and presentable as possible. To do this, help yourself with a pasta bowl, then flatten the surface slightly with the back of a spoon.
You can preserve the zucchini rosti in an airtight container in the refrigerator for about 3 days, while freezing is not recommended.