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Zucchini rosti
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 47 mins
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Ingredients
for
4
- Ingredients
- 3.333 cups Zucchini
- 3.333 cups waxy potatoes
- 1 egg
- 2 Tbsps all-purpose flour
- Nutmeg
- 4 Tbsps rapeseed oil (for frying)
- 2 sprigs mint (leaves picked and finely chopped)
- 1 ⅛ cups Yogurt
- 1 tsp Lime juice
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.
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