Wednesday, January 23, 2013

Zucchini 'rosti'

A quick and easy lunch. Tomatoes with zucchini rosti. The zucchini fritters/'rosti' are quite bland and do need something on the side to add flavour but I like them anyway.My kids won't go anywhere near them though. They are also good to use in place of toast with a poached egg. 
Zucchini 'rosti'
400grams zucchini, grated and drained
1 egg
1/3 cup plain flour
1tbs chopped chives
oil for frying
Combine grated and drained zucchini in a bowl with chives, flour and egg and mix well.
Heat oil in a frying pan over a medium-high heat. When hot, drop heaped tablespoons of miture in an flatten with a spatula.
Cook on each side for a few minutes or until golden.
I serve mine with sour cream flavoured with chives, basil and a small clove of crushed garlic. And a dash of homemade chilli sauce made using the recipe from A Year in a Bottle by Sally Wise. This is an easy recipe and the sauce lasts an age.


Joyfulhomemaker said...

what a great idea using the rosti for eggs.. i can't eat bread so this is favourite meal in the world is poached eggs on toast...but i could easily do poached eggs on rosti..yum

sascedar said...

yummo! I was gifted some lovely free-range backyard eggs this week, might have to make some of these for myself :)sarah

Lisa said...

Oh, boy! mmm

Kelly said...

This looks wonderful! I love your blog header picture too. Love those bronze boys, they are quite spectacular all puffed up.

Fiona @ Dragonfly-Crafts said...

Well they sounds lovely, don't know why the kids won't eat them ???
Too healthy ???