- VE
Baked Crispy Vegetable Rösti
Crispy and easy oven-baked vegetable rösti are golden, crunchy vegetable patties made from grated zucchini, carrots and potato that turn deliciously crisp in the oven without frying and taste great both warm and cold — perfect as a vitamin-rich side, a satisfying main, or a tasty snack, especially when paired with dips like hummus or edamame dip; the recipe is highly adaptable for using up leftover vegetables, and they’re easy to prepare ahead and take with you on the go.
Ingredients
Instructions
- Step 1
Preheat oven to 180°C fan-assisted or 200°C top/bottom heat.
- Step 2
Wash zucchini, carrot and potato thoroughly (or peel if necessary) and coarsely grate using a box grater or an electric grater.
- Step 3
Place the grated vegetables in a bowl lined with a tea towel and mix generously with a little too much salt. Let it stand for 10 minutes. Meanwhile, peel and finely dice the garlic and shallot. Wash the parsley, pat it dry or spin it dry, and roughly chop it. Then squeeze the grated vegetables as thoroughly as possible.
- Step 4
Place drained grated vegetables, parsley, shallots, and garlic in a bowl, add eggs and flour, and knead with your hands or a spoon. Season with salt, pepper, and a pinch of nutmeg.
- Step 5
Form the dough into 10 to 12 equally sized balls, place them on a baking sheet lined with baking paper and flatten them slightly, bake in the oven for 30 minutes, turning the fritters over halfway through the time.
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@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
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