Zucchini Rosti (Pancakes) Recipe
Zucchini Rosti (Pancakes)
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

These rosti, or pancakes, make a nice side to meat or fish. It's also a great way to get children to eat their vegetables.

You can prepare mini rosti and serve them as an hors d'oeuvre or as a first course with a tzatziki or shallot sauce.

For 4 servings

- 2-3 zucchini
- 1 egg
- 200 ml (3/4 cup) milk
- 140 g (5 oz.) flour
- 1 shallot
- parsley
- salt and freshly ground pepper
- oil for frying

- add 1 clove garlic
- replace the shallot with nutmeg

Step by step:

1. Grate
Zucchini Rosti (Pancakes) 1

Grate the zucchini, peeled or skin on, depending on your preference. The skin adds a different, slightly crunchy texture.

2. Mix
Zucchini Rosti (Pancakes) 2

In a bowl, whisk together the egg, flour and milk to form a smooth and fairly thin pancake-type batter.

3. Coat
Zucchini Rosti (Pancakes) 3

Add the grated zucchini, garlic, shallot and chopped parsley. Season with salt and pepper and mix well.

4. Cook
Zucchini Rosti (Pancakes) 4

In a skillet, heat just enough oil to cover the bottom of the pan.

Pour in a big spoonful of the batter which will spread to form a thick little pancake. Cook for 2-3 minutes.

Turn and cook another 2 minutes or until nicely browned.

5. Repeat
Zucchini Rosti (Pancakes) 5

Transfer the rosti to paper towels and serve very hot.

Depending on the quantity, you may have to cook them in several batches. Place the cooked rosti in a low oven, uncovered, to keep them hot.

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