zucchini rösti

The trick to getting a crispy surface is making sure you remove as much liquid from the zucchini as possible and making the rösti thin. I used a combination of rice and corn starch, so these are gluten free! Frying in oil is best, so we’ll have to think about dieting another day!

No eggs, no gluten, vegan.

Makes 6-7 rösti

Ingredients for Rösti

2 medium potatoes

1 medium zucchini

3 tbsp rice flour

2 tbsp corn starch

Fine sea salt

Freshly ground black pepper

1/4 cup sesame seeds

Vegetable oil for frying

For Gochujang Mayo (Makes 1/4 cup)

1 heap tsp gochujang (Korean fermented chili paste)

1/4 cup Kewpie mayonnaise

1 tsp unseasoned rice vinegar

1 tsp tamari/soy sauce

Pinch of sugar

Recipe Preparation

For Rösti

Grate zucchini with a box grater using the large holes, stopping when you reach the core. Discard the core, which is packed with water and will make the rösti soggy; save it for soups. In a collander, sprinkle 1/2 tsp of sea salt over the grated zucchini and toss to coat. Let sit for 10 minutes to sweat out excess moisture. Use your hands to squeeze out as much liquid as possible. You should end up with about 1 cup. Set aside.

Fill a medium bowl with cold water and a pinch of salt. Grate potatoes (you can keep the skin on) the same way as the zucchini and keep in water until ready for next step. The salt water will help protect them from oxidizing and turning brown. When ready, squeeze liquid from grated potatoes.

Combine shredded zucchini, potatoes, sesame seeds, rice flour, corn starch, freshly ground black pepper, and 1 teaspoon of salt in a medium mixing bowl. Toss well until vegetables are evenly coated. The mixture should be light, not sticky.

Add 1cm of vegetable oil to a large shallow frying pan or cast iron pan on medium high. Take a small handful of the mixture and put it into the pan, using your fingers to spread it out into a thin layer. The thinner your rösti are, the more crispy they will be and the faster they will cook. Cook 3-4 rösti at a time, flipping when you see the edges turn golden, about 2 minutes. They should be easy to flip over without sticking. If not, they aren’t ready. Continue to fry until both sizes are golden, then drain on cooling rack lined with parchment paper.

For Gochujang Mayo

Mix all ingredients together in a small bowl until well combined.

Serve warm with gochujang mayo and a cold pint.