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.
Ingredients 300g sweet potato
300g white zucchini
1 small French onion
100ml canola oil
50g tempura batter flour
Salt & pepper to season
100g roasted red pepper
3 slices of Proscuitto
3 chives to garnish
Grate the sweet potato and the white zucchini into long slices.
Mix well with finely diced onion.
Remove excess moisture.
Pat dry on absorbent paper towel.
Dilute the tempura batter with water.
Heat oil on frying pan over medium heat,
Take a handful of the sweet potato mixture and place in the pan.
Add 2 teaspoonfuls of the flour mixture to the rosti.
Flatten it slightly.
Fry for 3-4 minutes on each side until the shell is golden and crispy.
Blot away the excess oil on paper towel.
Sprinkle with pink sea salt and pepper.
Garnish with roasted red pepper and crispy Proscuitto slice.
Plate 3 sweet potato rostis on each serving plate.