Vegetable Rosti

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
2 large potatoes, peeled and grated
2 large zucchini, grated
2 large carrots, grated
1 medium onion, diced
4 eggs, beaten
2 tbsp (30 mL) all purpose flour*
to taste salt and pepper
1/3 cup (75 mL)
vegetable oil for frying
* Depending on how watery your vegetables are, you may need an extra 1 - 2 tsp (5 to 10 mL) of flour.
Nutritional Facts
Amount Per Serving
400 Calories
Protein
12g
Fat
29g
Carbohydrate
26g

Directions

Rinse grated potatoes in water and then press between paper towels to remove water; set aside. Roll grated aucchini in paper towel and press well to remove any excess moisture. Combine potatoes, zucchini, carrots, onion, eggs, flour, salt and pepper, to taste, in another large bowl. Heat a thin layer of oil in a non stick skillet over medium high heat. Drop vegetable mixture by heaping tablespoons (15 mL) into the oil, flatten slightly, and fry on both sides until golden brown. Using a slotted spatula, transfer rosti to a paper towel-lined tray to remove excess oil. Repeat with remaining vegetable misture, adding oil as needed.

Tip

Serve rosti warm with a dollop of herbed cream cheese or red pepper jelly, if desired.

Preparation: 20 minutes

Cooking: 20 minutes