Sunday, April 6, 2014

Cooking Lab - Sweet Potato and Zucchini Rosti (夏南瓜和蕃薯小煎餅)

I absolutely love potato rosti, they are simple to make and taste utterly delicious as a side dish. 

Tonight, I have replaced the ordinary potato rosti with sweet potato and zucchini slices. They tasted even more fanciful and addictive with a crunchy prosciutto slice on top.

(c) GMV - Got My Vote!'




1. Grate the sweet potato and the white zucchini into long slices.

2. Mix well with finely diced onion.

3. Remove excess moisture.

4. Pat dry on absorbent paper towel.

5. Dilute the tempura batter with water.

6. Heat oil on frying pan over medium heat.

7. Take a handful of the sweet potato mixture and place in the pan.

8. Add 2 teaspoonfuls of the flour mixture to the rosti.

9. Flatten it slightly.

10. Fry for 3-4 minutes on each side until the shell is golden and crispy.

11. Blot away the excess oil on paper towel.

12. Sprinkle with pink sea salt and pepper.

13. Garnish with roasted red pepper and crispy Proscuitto slice.

14. Plate 3 sweet potato rostis on each serving plate.

15. Serve warm.

These are so delicious and moreish.