Ingredients
ZUCHINIS
4
POTATOES
3
EGG
1
GRATED PARMESAN CHEESE
2 tbsp
PARSLEY
q.b.
EXTRA VIRGIN OLIVE OIL
q.b.
SALE
q.b.
BABY
q.b.
YOU ALSO NEED IT
SOUR CREAM
q.b.
Potato and zucchini rosti are simple and tasty pancakes, ideal as an appetizer or side dish, to be enjoyed during the summer. It is a variation of the classic rösti , a traditional Swiss recipe, made with potatoes, starch and cheese.

This version, equally delicious, is prepared with zucchini and grated potatoes, mixed with flour, eggs, Parmesan cheese, salt and pepper; the compound obtained must be shaped by hand into small discs, which will then be cooked in a pan with a drizzle of extra virgin olive oil, for a golden result on the outside, and moist and tender to the bite.

Depending on your preferences, you can flavor the dough with a teaspoon of fragrant spices , such as curry, turmeric and cumin, or with a clove of minced garlic. We also suggest that you select fresh, well-boiled courgettes with less watery pulp. Finally, to give the rosti a stringy heart and make them even more appetizing, you can add cubes of semi-mature cheese.

Excellent both hot and warm, they can be accompanied with a small bowl of sour cream or homemade mayonnaise : they will be perfect for an original aperitif in the company of friends or for a family dinner, which can also be offered to children.

Find out how to prepare potato and zucchini rosti by following the procedure and advice step by step. If you liked this recipe, also try the cauliflower , pumpkin and potato and potato, carrot and onion rösti .

How to prepare potato and zucchini rosti

Step 1
Wash the courgettes, dry them and remove the ends, then grate them with a grater with large holes
1
.

Step 2
Add the salt and transfer them to a colander for about ten minutes, so that they lose the excess water
2
.

Step 3
After the necessary time, squeeze them well and dry them with absorbent kitchen paper
3
.

Step 4
Peel and grate the potatoes, then combine them in a bowl with the courgettes
4
.

Step 5
Add the flour
5
and mix.

Step 6
Also pour in the egg
6
and add it to the vegetables.

Step 7
Finally, season with a pinch of salt and pepper, perfume with the chopped parsley and add the grated Parmesan
7
.

Step 8
Mix well with a fork until the mixture is uniform
8
.

Step 9
Take a spoonful of dough and crush it lightly between your hands greased with oil
9
.

Step 10
Pour 4 tablespoons of oil into a large pan and, once hot, arrange two or three rosti at a time
10
.

Step 11
Cook about 5 minutes per side over medium heat, turning them halfway through cooking, until they are golden brown
eleven
.

Step 12
Drain them with a slotted spoon and temporarily transfer them to a container, lined with straw paper, to remove excess oil
12
.

Step 13
The zucchini and potato rosti are ready to be served, accompanied by a bowl of sour cream or a sauce of your choice
13
.

Advice
You can prepare even simpler and lighter rösti by mixing only zucchini and potatoes with a pinch of salt and pepper, and browning them in a pan with a drizzle of oil.

Alternatively, you can arrange the potato and zucchini rosti on a baking sheet and bake them for 20 minutes at 200°C, turning them halfway through cooking, or cook them in the air fryer .

storage
The potato and zucchini rosti can be kept in the refrigerator, closed in an airtight container, for a maximum of 2 days . We suggest you warm them up before consuming them.