- Prep Time:
- 20 min
- Cook Time:
- 20 min
- 2 large potatoes, peeled and grated
- 2 large zucchini, grated
- 2 large carrots, grated
- 1 medium onion, diced
- 4 eggs, beaten
- 2 tbsp ( 30 mL ) all-purpose flour (see notes below)
- ¼ tsp ( 1.25 mL ) salt
- ¼ tsp ( 1.25 mL ) pepper
- 2 tbsp ( 30 mL ) vegetable oil
Rinse grated potatoes in water, then press between paper towels to remove water; set aside. Roll grated zucchini in paper towel and press well to remove any excess moisture.
Combine potatoes, zucchini, carrots, onion, eggs, flour, salt and pepper in large bowl.
Heat oil in large non-stick skillet over medium heat. Drop vegetable mixture by heaping tablespoons (15 mL) into skillet, flatten slightly, and cook on both sides until golden brown. Using slotted spatula, transfer rosti to paper towel-lined tray to remove excess oil.
Repeat with remaining vegetable mixture, adding oil if necessary.
Serve rosti warm with a dollop of herbed cream cheese or red pepper jelly, if desired.
You many need an extra 1 to 2 teaspoons (5 to 10 mL) of flour if the vegetables are watery.