Print

Courgette and Halloumi Rosti (Zucchini)

The plated courgette and halloumi rosti.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rosti is a Swiss-inspired dish traditionally made from grated potatoes and cooked until golden brown and crispy. This version brings a fresh, Mediterranean twist by adding courgette and halloumi, creating a unique combination of textures and flavours. It’s a versatile recipe that works as a satisfying breakfast, a light lunch, or even a side dish for dinner.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 2 hungry people 1x

Ingredients

Scale
  • 200g potatoes, scrubbed (no need to peel, the skin adds flavour and nutrients)
  • 125g courgette
  • 100g halloumi, grated
  • ½ tbsp cornstarch (aka cornflour)
  • ½ tsp dried oregano
  • 1 tbsp vegetable oil (see Notes for using less oil)

Instructions

  1. Coarsely grate the potatoes and courgettes straight onto a clean tea towel, then gather up the edges and twist to wring out as much water as possible. Don’t rush this step. Courgettes are very water-dense, so in order to end up with a crispy rosti, you must extract as much moisture from it as you can (moisture is the enemy of crispiness!).
  2. Transfer the drained potatoes and courgettes to a large bowl. Add the halloumi, cornstarch and dried oregano, then toss until well-combined. No need for salt here as halloumi is naturally very salty.
  3. Heat half of the oil in a 24cm (or thereabouts) non-stick frying pan set over a medium-low heat, then add the rosti mixture.
  4. Using a heatproof rubber spatula, spread the mixture out into an even layer, gently pressing down to ensure it makes good contact with the pan and tucking the edges in to create a neat disk.
  5. Cook, gently pressing down on the rosti and running a spatula around the edges and bottom to prevent sticking, for 12 minutes, or until the bottom is golden brown and crispy. If it’s not starting to brown by the 8 minute mark, increase the heat to medium.
  6. Just before you flip the rosti, run the spatula around the edges and give the pan a shake until you feel the rosti freely move around the pan. Place a plate or chopping board over the pan and flip.
  7. Heat the other half of the oil in the pan, then carefully slide the rosti back into the pan, uncooked-side-down. Tuck the edges in to create a neat disk and cook for 12 minutes, or until golden brown and crispy on the bottom. Again, if it’s not starting to brown by the 8 minute mark, increase the heat to medium.
  8. You can use this time to prepare your toppings. I went with poached egg, marinated cucumber, kimchi and honey, but you could use anything you’d like: smoked salmon, avocado, seared mushrooms, sautéed spinach – the possibilities are endless.

Notes

  1. If you have a very good non-stick frying pan, you can reduce the butter amount by ⅓ (i.e. 1 tsp instead of 1 tbsp).
  2. If scaling up the recipe, you’ll need to fry the rosti in batches.

Find it online: https://zenaskitchen.com/courgette-and-halloumi-rosti-zucchini/

Search