Ingredients
ZUCCHINI
600 gr
EGG
1
FLOUR
30 gr
GRATED PARMESAN
30 gr
CHOPPED PARSLEY
q.s.
EXTRA VIRGIN OLIVE OIL
q.s.
SALT
q.s.
PEPPER
q.s.
TO ACCOMPANY
YOGURT SAUCE
q.s.
How to prepare zucchini rösti
Step 1
Wash the zucchini under running fresh water and remove the ends. Then grate them with a grater with large holes 1, salt them lightly and leave them to drain in a colander for 10 minutes: the salt will help eliminate excess vegetation water, so that the fritters are not watery.

Step 2
After about ten minutes, squeeze the courgettes well with a clean cloth, transfer them to a bowl and add the rest of the ingredients: a large egg, the flour, the grated parmesan and a sprig of chopped parsley. Then season with salt and pepper 2.

Step 3
Mix everything with a spoon to obtain a smooth mixture 3. If it seems too watery, add another spoonful of flour and mix again.

Step 4
Heat two tablespoons of oil in a non-stick pan and then pour in the mixture a little at a time; form disks and flatten them slightly with the back of the spoon, taking care to space them well apart from each other 4. If you want to obtain more precise pancakes, you can use a pastry cutter.

Step 5
Cook over low heat for about 5 minutes per side, or until golden brown 5.

Step 6
Once ready, transfer them to absorbent kitchen paper to remove excess oil 6.

Step 7
The zucchini rösti are ready: serve them accompanied with the yogurt sauce 7 or with the sauce of your choice.