BBQ Crispy Vegetable Rosti
BBQ Crispy Vegetable Rosti is an exciting and flavorful alternative to traditional fritters. The crispy potatoes and carrots harmonize perfectly with the smoky sweetness of the BBQ sauce, while the zucchini adds extra tenderness and freshness to the rosti. This dish is a great choice as a vegetarian dish or as a side dish with grilled meats. Vegetable alternatives are gaining more and more ground in American barbecue culture, as grilling and roasting bring out deeper flavors from the ingredients. If you want an even richer taste experience, try serving it with sour cream or extra cheddar cheese!
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Ingredients for this recipe
Servings: 4
500
g
Potato
200
g
Carrot
200
g
Zucchini
80
ml
BBQ Sauce
2
Egg
3
tbsp
All-Purpose Flour
1
tsp
Garlic Powder
1
tsp
Smoked Paprika
1
tsp
Salt
0.5
tsp
Black Pepper
200
ml
Oil (for frying)
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Preparation Steps
1
Peel the potatoes and carrots. Using a box grater with large holes, grate the potatoes, carrots, and zucchini.
2
Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
3
In a large bowl, combine the squeezed vegetables, eggs, flour, garlic powder, smoked paprika, salt, and pepper.
4
Heat the oil in a large skillet over medium-high heat.
5
Form the vegetable mixture into small patties and carefully place them in the hot oil.
6
Fry the rostis for 3-4 minutes on each side, or until golden brown and crispy.
7
Transfer the cooked rostis to a paper towel-lined plate to drain excess oil.
8
Drizzle with BBQ sauce before serving. Serve hot.
