Süßkartoffel-Zucchini-Rösti mit Cashewdip (sweet potato and zucchini rösti with cashew dip)
Grated sweet potato and zucchini pressed dry by hand before frying, which is the one step that decides whether the rösti come out crisp or steam into a soggy pancake, next to a smooth dip made from cashews soaked until they blend fully creamy rather than gritty. Squeezing the grated vegetables in a clean kitchen towel removes far more water than draining in a sieve alone.
Prep30 min
Cook20 min
Rest120 min
Servings4
Christoph's sweet potato and zucchini rösti, the grated vegetables squeezed dry by hand for a crisp result.
Ingredients
Units
Temperature
Servings
Cashew dip
- 150 g raw cashews, soaked in hot water for 2 hours rounded
- 100 ml water rounded
- 15 ml lemon juice rounded
- 1 garlic clove rounded
- to taste fine salt rounded
Rösti
- 300 g sweet potato, peeled, coarsely grated rounded
- 250 g zucchini, coarsely grated rounded
- 60 g flour rounded
- 60 ml neutral oil, for frying rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Drain the soaked cashews. Blend with the fresh water, lemon juice, garlic and salt until completely smooth, scraping down as needed, about 1 to 2 minutes.
- Salt the grated sweet potato and zucchini and let sit for 10 minutes, then squeeze firmly in a clean kitchen towel to remove as much liquid as possible.
- Mix the squeezed vegetables with the flour and a little more salt.
- Heat the oil in a wide pan over medium heat. Shape the mixture into 8 flat patties and fry for about 4 minutes per side, until deeply golden brown and crisp.
- Drain briefly on paper towel and serve warm with the cashew dip.
Notes
- Squeeze the grated vegetables in a towel, not just a sieve. A sieve alone leaves far too much water behind; wringing them in a towel removes the moisture that would otherwise steam the rösti soft instead of letting them crisp.
- Soak the cashews properly before blending. Unsoaked cashews stay gritty no matter how long you blend; a full 2 hours in hot water (or overnight in cold water) is what gets the dip fully smooth.
- Don’t crowd the pan. Rösti packed too close steam each other instead of developing a crisp crust; fry in batches if needed.
- Rösti reheat well in a hot, dry pan to re-crisp; the dip keeps for 4 days in the fridge.
Ingredient substitutions
- Sweet potato can be swapped for regular potato, though it will need slightly longer frying.
- Cashews can be sunflower seeds, soaked the same way, for a nut-free version.
- A pinch of smoked paprika in the rösti mixture adds depth.
From Christoph Mayer