Keto Zucchini Rosti with Cheese
Swiss rosti from the Bernese Oberland or Swabian potato pancakes both rely on a crispy outer crust and a tender inside. With zucchini you can pull off the same trick without potatoes, often better than people expect. The key is to drain the zucchini, meaning squeeze it out thoroughly before frying. Per serving: 4 g net carbs, 26 g fat and 14 g protein.
At a glance
- Total time: approx. 20 minutes.
- Approx. 4 g net carbs and 26 g fat per serving.
- Ingredients: zucchini, eggs, grated cheese, salt.
- Important: squeeze the zucchini out thoroughly before frying.
Ingredients
Makes about 6 rosti, depending on size. 3 per person as a main.
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| Zucchini | coarsely grated | |||
| coarsely grated | ||||
| Salt | for drawing out water | |||
| for drawing out water | ||||
| Eggs | medium | |||
| medium | ||||
| Hard cheese | grated, e.g. Gruyere | |||
| grated, e.g. Gruyere | ||||
| Nutmeg | to taste | |||
| to taste | ||||
| Pepper | to taste | |||
| to taste | ||||
| Butter | approx. 2 tbsp, for frying | |||
| approx. 2 tbsp, for frying | ||||
| Sour cream | to serve | |||
| to serve | ||||
| Chives | to serve | |||
| to serve | ||||
How to make it
Wash two medium zucchini (about 400 g), trim the ends and grate them on the coarse side of a box grater. Tip the shreds into a bowl, toss with 1 tsp salt and let them sit for 10 minutes. The salt draws the water out. Now the most important step: transfer the shreds to a clean kitchen towel and wring them out hard. You will be surprised how much liquid comes out, at least 100 ml. Skip this and the rosti turn out soggy. In a bowl, combine the squeezed zucchini with 2 eggs, 80 g grated hard cheese (Gruyere or alpine cheese), black pepper and a pinch of nutmeg. You usually don't need more salt, the earlier salting is enough. Heat 2 tbsp butter in a non-stick pan. For each rosti, spoon two heaping tablespoons of the mixture into the pan and flatten. Fry over medium heat for 4 to 5 minutes per side until golden brown. Don't flip too early, the cheese crust needs time. Serve with sour cream and chives.
Why zucchini instead of potato?
Zucchini is roughly 95 percent water and contains only 2 g of net carbs per 100 g, almost nothing. On their own they don't bind well enough, but combined with egg and cheese they form a stable mixture that browns crisp in the pan. The cheese also adds flavor and fat, taking over the job that starch does in classic potato rosti. The secret is squeezing the zucchini out thoroughly. Skip that step and the pan temperature never gets high enough, because too much water has to evaporate first. The result would be a pale, soft mass instead of crisp rosti.
Source: USDA FoodData Central – Zucchini, raw , USDA FoodData Central – Cheese, Gruyere
How can I vary the rosti?
With bacon: fold 50 g of finely diced bacon into the mixture for a heartier, smokier flavor. As a side for salmon: stir a pinch of dill and some lemon zest into the mixture, it pairs beautifully with smoked salmon. Vegetarian deluxe: swap the hard cheese for 60 g mozzarella plus 30 g Parmesan. You get a softer center and a crispier outside. Mini version: form small patties (1 tbsp each) and serve them as canapes with sour cream and salmon.
Tips for crispy zucchini rosti
- Salt the zucchini first, rest 10 min., then squeeze.
- Really wring them out hard, otherwise the rosti turn soggy.
- Use a non-stick pan over medium heat, otherwise the cheese burns.
- Don't flip too early, the cheese crust needs 4 to 5 minutes.
- Press the patties flat so they cook through evenly.
Nutrition values
| Nutrient | Per serving | Keto rating |
|---|---|---|
| Calories | approx. 330 kcal | Filling main or side. |
| Filling main or side. | ||
| Fat | approx. 26 g | From cheese, eggs and butter. |
| From cheese, eggs and butter. | ||
| Net carbs | approx. 4 g | Very low. |
| Very low. | ||
| Protein | approx. 14 g | From cheese and eggs. |
| From cheese and eggs. | ||
| Fiber | approx. 2 g | Low. |
| Low. | ||
| Salt | approx. 1.5 g | Cheese already brings salt. |
| Cheese already brings salt. | ||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Why did my rosti turn out soggy?
Almost always because the zucchini wasn't squeezed out enough. Really wring it hard in a kitchen towel, you should get at least 100 ml of water out. Pan heat that's too low can also play a role.
Can I prep the rosti in advance?
The mixture keeps for 2 hours in the fridge. Freshly fried tastes best. Already-cooked rosti crisp back up in the oven at 180 degrees for 5 minutes, the microwave will only make them soggy.
Which cheese works best?
Hard cheese with a high fat content: Gruyere, alpine cheese, aged cheddar or pecorino. Young Gouda doesn't brown enough. Parmesan works well mixed in, but on its own the mixture turns out too dry.