Zucchini rösti is a great way to use up fresh zucchini that you don’t want to waste. It’s also a great way to sneak vegetables into meals (perfect for picky eaters!). The recipe is super easy to follow. Simply grate the zucchini, mix with the rest of the ingredients and fry until golden and cooked through. Each bite is crispy on the outside and soft and tender on the inside. You can serve it with a dollop of sour cream or any of your favorite sauces. Enjoy as a healthy side or quick snack.

Tips
Do not heat the oil too much, otherwise the rösti will brown too quickly before it is cooked through. Use a thermometer to heat the oil to about 350°F.

If the rösti fall apart or are too soggy, it may be because they have too much water. Be sure to squeeze all the water out of the grated zucchini using your hands, a clean kitchen towel, or cheesecloth.

To make perfect scoops of the same size, you can also use a large ice cream scoop.

You can use any other cheese such as feta, cheddar, cream cheese or even ricotta.

To make these zucchini fritters gluten-free, you can use a gluten-free flour blend.

How to store zucchini rösti
Zucchini Rösti can be kept in the refrigerator for up to 4 days. Just be sure to store it in an airtight container and cover it with paper towels to absorb excess moisture. Reheat them in an oven (or Airfryer) to make them crispy again.

You can prepare the Zucchini Rösti in advance and store them in the freezer. Simply heat them in the oven when you’re ready to eat them. They can be frozen for up to 3 months.

What to Serve with Zucchini Rösti
Serve the Zucchini Rösti with sour cream, sweet chili sauce, or ranch dressing. Or a healthier alternative for dipping, try Greek yogurt. Eat them as an appetizer or serve them as a healthy side.

More zucchini recipes that you will like
Zucchini Cordon Bleu: the light main dish with zucchini

Zucchini Chips – The Tasty and Simple Appetizer Recipe for Baked Zucchini Chips

Zucchini salad: the fresh and healthy recipe made with raw zucchini

Zucchini meatballs: the tasty main dish recipe for zucchini balls in tomato sauce

Zucchini flower empanadas: the Italian recipe for fried zucchini flowers

Ingredients
4 Zucchini
SALT AND PEPPER TO TEST
1 EGG
FRESH MINT, CHOPPED
PARMESAN
30 g (1/4 cup)
FLOUR
40 g (1/4 cup)
OIL FOR FRYING
How to make zucchini rösti
Grate the zucchini with the coarse side of a grater cheese.

Step 1
Transfer the grated zucchini to a bowl, season with salt and let sit for 15 minutes.

Step 2
In another clean bowl, whisk together the egg, salt, pepper, mint, parmesan and flour.

Step 3
Drain the zucchini to remove excess water. Add to the egg and flour mixture and mix until all ingredients are well combined.

Step 4
Heat a little oil in a non-stick frying pan. Take a tablespoon of the mixture and transfer it to the pan.

Step 5
Flatten them a little and continue frying them until they are cooked through and golden brown on both sides.

Step 6
Drain on paper towel before serving.

Enjoy!