zucchini rosti filled with tomato and black garlic salsa

Zucchini Rosti with Black Garlic Salsa

These filled rosti are made with zucchini and buckwheat flour, so they are much lighter than a potato rosti, but still have the crunch element. The tomato salsa is enhanced with Black Garlic Essence which pairs beautifully with fresh tomatoes and sharp, tasty cheese.

Recipe and photo credit: Abylene Chalmers | Kitchen Garden Rhythms

Zucchini Rosti with Black Garlic Salsa

Aby Chalmers @kitchen.garden.rhythms

Servings

4

Prep Time

30 minutes

Cook Time

10 minutes

Cuisine

European

Category

Dinner

This recipe makes four large rostis filled with black garlic salsa, but you could easily make smaller rostis and serve the salsa on the side.

*This rosti batter should be cooked immediately to avoid more liquid coming out of the zucchini. It will ensure a better consistency of batter to work with when frying.

Zucchini Rosti with Black Garlic Salsa

Ingredients

    blank

    • 3 medium or 4 small zucchinis

    • 1 tsp sea salt

    • 1 spring onion, thinly sliced

    • ½ packed cup fresh basil leaves, thinly sliced

    • ¾ cup buckwheat flour

    • 1 tsp baking powder

    • ½ tsp fennel seeds

    • ½ tsp salt (second measure to season the rosti)

    • 1 egg

    • 1 cup water

    blank

    • 3 large tomatoes diced (about 2 cups worth)

    • 4 – 5 large basil leaves, shredded into pieces

    • 2 tablespoons Black Garlic Essence

    • Pinch salt

    • Cracked black pepper

    • Rice bran oil or similar for frying

    • 1 cup tasty cheese, grated

    Directions

    1. Grate the zucchinis. Place a colander over a bowl and put the grated zucchini into it with the first measure of salt, mixing it through using your fingers. Let it sit for half an hour to allow some moisture to be released from the zucchini.

    2. Meanwhile, make the salsa by mixing the diced tomatoes, shredded basil and black garlic essence together. Season with sea salt and cracked black pepper to taste. Set aside.

    3. Squeeze the zucchini out ensuring all the moisture is removed and place into a bowl. Add the remaining rosti ingredients and mix with a fork until just combined – don't overmix.

    4. Heat a few tablespoons of oil up in a non-stick frypan until the pan is quite hot – if the pan isn't hot enough you may find the rosti sticks. Spoon ¼ of the rosti mixture into the pan and spread out into a circle about the size of a saucer.

    5. 5. Cook the first side for 3 minutes or so, until golden and crispy on the bottom. Carefully flip the rosti over. An easy way to flip it is to place a large plate on top of the frying pan and invert the whole thing, so you end up with the rosti on the plate cooked side up. Transfer the rosti back into the pan to cook the other side.
    6. 6. Sprinkle ¼ of the grated cheese onto one half while it is cooking and continue to fry until the cheese is beginning to melt and the underside of the rosti is golden. Spoon ¼ of the salsa over the cheese and fold the rosti over. Transfer to a plate and continue to cook the remaining rosti in the same way, dishing them up as you go.