Zucchini Rosti

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Zucchini Rosti
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 47 min.
Ready in
Calories:
302
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie302 kcal(14 %)
Protein8.71 g(9 %)
Fat17.79 g(15 %)
Carbohydrates31.02 g(21 %)
Sugar added0 g(0 %)
Roughage3.44 g(11 %)
Vitamin A77.56 mg(9,695 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.38 mg(12 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.35 mg(32 %)
Niacin2.28 mg(19 %)
Vitamin B₆0.36 mg(26 %)
Folate61.78 μg(21 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.04 μg(0 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C41.41 mg(44 %)
Potassium976.46 mg(24 %)
Calcium119.48 mg(12 %)
Magnesium39.3 mg(13 %)
Iron1.49 mg(10 %)
Iodine15.57 μg(8 %)
Zinc0.6 mg(8 %)
Saturated fatty acids15.83 g
Cholesterol49.38 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
3.333 cups
1
2 tablespoons
4 tablespoons
rapeseed oil (for frying)
2 sprigs
mint (leaves picked and finely chopped)
1 ⅛ cups
1 teaspoon

Preparation steps

1.
Coarsely grate the courgette, then salt it and spread out on a plate for 10 minutes to extract the water. Squeeze out thoroughly.
2.
Grate the potatoes then wrap in a damp tea towel and squeeze out the excess moisture. Leave the juice to stand for a little while and then pour off so that the deposited starch remains in the bottom of the bowl.
3.
Mix together the courgette, potatoes, egg and flour and season with salt, ground black pepper and nutmeg.
4.
Heat the oil in a frying pan (ideally non-stick). Transfer mounds of the mixture to the pan, press flat and fry for 2-3 minutes until golden brown. Turn and fry for a further 2-3 minutes on the other side until golden brown. Fry all the mixture in this way, in batches, until golden brown. Drain on kitchen paper.
5.
Mix together the mint and yoghurt and season to taste with lime juice, salt and ground black pepper. Serve with the fritters.