Potato and zucchini pancakes (rosti)

The Singapore-based “The white kitchen top” is back again. As I lost a few of my recipe records from my holiday in New Jersey, I have been trying to reproduce them here again, but the progress has been extremely slow due to the distraction of other ideas. I think I made 4-5 new dishes everytime before I really get myself to start to reproduce those dish I wanted to share last December.

The potato pancakes is one of those breakfasts I made during my holiday and I quite like it. It was potato and leeks in the original recipe but it is difficult to get leeks and colored bell peppers from the market during Chinese New Year season (they are really popular during this festive season). Potato goes well with leek and I never tried to put potato and zucchini together in a dish before this attempt. As zucchini is kind of bland, I expect it will not overpower the other ingredients to produce a weird taste. In addition, it is soft, easily cooked and gives vibrant colour to the dull yellow potato (I have the habit of incorporating greens in my dish because I hardly enjoy any meal without any vegetables).

The outcome was good. You’ll be mainly tasting the sweetness of the cooked onion and the slight saltiness of the rosti , which have blended into the zucchini as well. As this is my first cooked breakfast In the year of goat/sheep, I am happily presenting this dish to you with my lovely  sheep-printed tea towel from our New Zealand trip!

I wish for more good food and happy family time in this new year 🙂

potato pancakes03_scaled

potato pancakes_scaled

Potato pancakes (rosti)

Serves 3
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Vegetarian
Meal type Breakfast, Side Dish
From book modified from "Easy meals for two"


  • 570g potato
  • 200g green zucchini
  • 1 Medium yellow onion (finely chopped into thin slices)
  • 1 egg + 1 egg yolk
  • olive oil
  • salt and pepper


Step 1
Use a coarse grater, grate all potatoes and zucchini into a big bowl. Place the grated ingredients in the center of a clean tea towel and wrap them up. Twist and squeeze the excessive water out.
Step 2
Put the drained ingredients back to the mixing bowl and add the onion and egg (and egg yolk). Season with salt (1/2 to 1 teaspoon) and pepper and mix well.
Step 3
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Drop a spoonful (tablespoon) of the mixture into the pan and flatten it using the back of the spoon. Cook the pancakes for 3-5 minutes or until golden brown. Flip the pancakes over and cook for another 3-5 minutes or until it turns golden brown as well.

Serve hot.


Variation: Zucchini can be replaced by leeks (only the white part of the leek, which requires thorough washing to remove all sands)

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