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🍽️ Crispy Vegetable Potato Pancakes with Balsamic Dip

300 kcal · 30 min · 4 servings

Crispy Vegetable Potato Pancakes with Balsamic Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes under running water.
  2. 2. Place the potatoes in a pot and cover them with water.
  3. 3. Bring the water to a boil and cook the potatoes for 10 minutes.
  4. 4. Drain the cooking water and rinse the potatoes under cold water.
  5. 5. Let the potatoes cool down slightly until you can peel them safely.
  6. 6. Peel the cooled potatoes.
  7. 7. Peel the carrots and trim off the ends.
  8. 8. Wash the zucchini thoroughly.
  9. 9. Grate the potatoes, carrots, and zucchini finely.
  10. 10. Wash the spring onions and pat them dry.
  11. 11. Cut off the tough root ends of the spring onions.
  12. 12. Slice the spring onions into thin rings.
  13. 13. Rinse the lemon under hot water.
  14. 14. Grate about 1 teaspoon of lemon zest finely.
  15. 15. Place the grated potatoes, carrots, and zucchini into a large bowl.
  16. 16. Set aside 2 tablespoons of the spring onion rings and add the rest to the bowl.
  17. 17. Add the grated lemon zest to the vegetable mixture.
  18. 18. Season the mixture with salt and pepper.
  19. 19. Mix everything well until the ingredients are evenly seasoned.
  20. 20. Preheat the oven to 80 degrees Celsius (convection setting).
  21. 21. Heat 1 tablespoon of oil in a large frying pan over medium-high heat.
  22. 22. Place half of the rösti mixture into the hot pan.
  23. 23. Press the mixture down slightly with a spoon or spatula to flatten it.
  24. 24. Fry the rösti over low to medium heat for about 15 minutes.
  25. 25. After half the time (approx. 7.5 minutes), add a piece of butter to the pan.
  26. 26. Carefully remove the rösti from the pan and place it on a plate.
  27. 27. Place a second plate or a large lid on top of the rösti.
  28. 28. Flip the rösti over using both plates so it is upside down.
  29. 29. Add a little more oil to the empty pan and heat it.
  30. 30. Return the flipped rösti to the pan.
  31. 31. Fry the second side for another 10 minutes until golden brown.
  32. 32. Remove the finished rösti from the pan.
  33. 33. Repeat the process with the remaining rösti mixture.
  34. 34. Place the finished rösti in the preheated oven to keep them warm.
  35. 35. Place the crème fraîche into a small bowl.
  36. 36. Season the crème fraîche with salt and pepper.
  37. 37. Stir balsamic vinegar into the crème fraîche.
  38. 38. Sprinkle the reserved 2 tablespoons of spring onions over the dip.
  39. 39. Serve the warm rösti together with the balsamic dip.

Nutrition per serving