Zucchini rosti with horseradish cream

Difficulty:  Intermediate

Serves:  6 at home or 24 tastes in the classroom

Fresh from the garden:  garlic, chives, horseradish, zucchini, eggs

Recipe source: Adapted from a recipe from Sunshine North Primary, Victoria

Equipment

  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • small strainer
  • two small bowls
  • teaspoon
  • fork
  • grater
  • tea towel
  • small bowl, large bowl
  • fork
  • spatula or mixing spoon
  • frying pan
  • slotted spoon
  • spatula
  • kitchen paper
Ingredients

For the horseradish sour cream:

  • 2 garlic cloves, crushed
  • small bunch fresh chives
  • 1½  tbsp fresh horseradish
  • 1 cup sour cream

For the rosti:

  • 750 g zucchini
  • 2 eggs
  • cup plain flour
  • olive oil to shallow fry
What to do

  • Set out your ingredients.

Make the horseradish sour cream

  • Carefully press each garlic clove under the flat side of the knife to loosen the skins. Slip off the skins.
  • Wash and dry the chives, then chop them finely.
  • Peel and finely grate the horseradish.
  • In a small bowl, combine the sour cream, garlic, 1½  tablespoons horseradish and 1 tablespoon of the chopped chives. Mix with a fork and set aside.

Prepare the rosti

  • Grate the zucchini using the coarse side of the grater.  Place the grated zucchini in the centre of a clean tea towel and squeeze the towel to remove the excess moisture.
  • Whisk the two eggs in a small bowl, using a fork.
  • In a large bowl, mix the grated zucchini, beaten eggs, flour and the rest of the chopped chives. Stir with a spatula or spoon to combine. Season with salt and pepper.
  • Place a large, non-stick frying pan over medium-high heat and heat enough oil for shallow frying.  
  • Measure out a teaspoon of the mixture and shape it into a ball. When the oil is hot, use a slotted spoon and carefully transfer the balls of zucchini mixture to the frying pan.
  • Flatten each ball with a spatula. Cook for 3 minutes, then flip to the other side and fry until golden brown and cooked through.
  • As the rosti finish cooking, remove each one to a plate lined with kitchen paper and cover to keep warm (or keep on a baking tray in very low-heat oven – around 120°C).
  • Serve with horseradish sour cream.
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