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Baked Crispy Vegetable Rösti

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Ingredients

Warning0 allergens identified

Baked Crispy Vegetable Rösti

1 zucchini(grated)

2 carrots(grated)

1 potato(grated)

1 shallot(finely chopped)

2 cloves garlic(minced)

2 eggs

1 tbsp flour(whole wheat or all-purpose)

1 small handful fresh parsley or cilantro(about 2-3 tbsp chopped)

2 tablespoons Parmesan cheese(grated)

Salt and pepper(to taste)

1 pinch ground nutmeg

Instructions

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Instructions

Preheat oven to 180°C fan-assisted or 200°C top/bottom heat.

Wash zucchini, carrot and potato thoroughly (or peel if necessary) and coarsely grate using a box grater or an electric grater.

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.

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.

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.

Nutrition

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Tips & Tricks (5)

Squeeze Out Moisture Thoroughly 💧
After grating your vegetables, salt them lightly and let sit for 10 minutes, then squeeze out excess moisture in a clean kitchen towel—this is crucial for achieving maximum crispiness and preventing soggy rösti.
Use Parchment Paper Strategically 📄
Line your baking sheet with parchment paper and lightly oil it to prevent sticking while allowing the bottom to crisp up beautifully during baking.
Chill Before Baking ❄️
Refrigerate your formed rösti patties for at least 30 minutes before baking to help them hold their shape and develop an even crispier exterior.
Toast Parmesan on Top 🧀
Sprinkle Parmesan cheese on the rösti only in the last 3-5 minutes of baking so it melts and browns without burning, creating an irresistible golden crust.
Balance Your Vegetables Ratio 🥕
Use roughly equal parts potato, zucchini, and carrots by weight—too much zucchini makes them watery, while too much potato creates a heavy texture rather than a light, crispy patty.