Zucchini Rosti

  • serves 4


204 Ratings
Directions for: Zucchini Rosti


2 lb(s) zucchini

Salt and pepper, to season

1 egg

1 bunch scallions, thinly sliced

1 cup dried bread crumbs

2 clove garlic, finely chopped

½ cup chopped parsley

1 tsp chili powder

½ tsp paprika

pinch cayenne pepper

Olive oil


1. Grate the zucchini into a large colander, sprinkle generously with salt, and set in the sink to drain 30 minutes. A good deal of water will come off. Drain and squeeze the zucchini dry in a clean tea towel before proceeding.

2. Combine the zucchini with the remaining ingredients and mix thoroughly. Taste and check the seasonings. Shape into small fritters. Heat olive oil in a pan and fry fritters in batches. Transfer the cooked fritters to a platter in the oven, as you go, to keep them warm for serving.

See more: Vegetables, Eggs/Dairy, Herbs, French, Fry, Appetizer, Side


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