6 July 2008

Summer Vegetable Roesti

Summer Vegetable Roesti
Susan of The Well-Seasoned Cook says it perfectly in her Pancakes on Parade announcement. "Flapjacks, crepes, pajeon, dosa, blini, tortillas, crespelle, jian bing, pikelets, ataif, blintzes, banh cuon, palacinka, injera...the varieties are as endless as the cooks who prepare them and the countries they hail from."

I personally LOVE pancakes of all kinds dripping in maple syrup, slathered in butter or an overabundance of fresh fruit. Growing up in Southern Ontario corn pancakes or fritters are a treat and being of British extraction just give me a plate of pikelets with butter oozing from every nook and cranny and I am in heaven!!!!!!!!! So how could I not participate in this event!!!!!!!
One of my favourites is a potato pancake, latke, roesti...you name it. I am after all a potato lover extraordinaire!!!


**Summer Vegetable Roesti (Rosti)**

4 baking potatoes, peeled
salt and freshly ground pepper
3/4 cup shredded Cheddar cheese
1/2 cup shredded zucchini
1/2 cup cooked corn kernels
2 tablespoons chopped fresh basil
2 tablespoons vegetable oil

In saucepan of boiling water, cook potatoes for 8 - 10 minutes; drain and let cool. I am told by the true master roesti makers to let the potatoes sit overnight in the fridge. Grate into a bowl. Sprinkle with 1/4 tsp each salt and pepper; toss gently. In separate bowl, stir together cheese, zucchini, corn, basil and a pinch each of salt and pepper.

In a 9-inch nonstick skillet, heat half of the oil over medium heat, swirling to coat pan. Add half of the potatoes; pat to spread evenly. Spread with cheese mixture, leaving border uncovered. Top with remaining potatoes, patting down and pressing edge to seal. Cook for about 12 minutes or until bottom is golden and crusty.

Using a wooden spatula and shaking pan gently, loosen roesti from pan. Invert flat plate on skillet.

Using oven mitts and holding plate and skillet together, invert roesti onto plate. Return skillet to heat; adding remaining oil, swirling to coat pan. Slide roesti back into skillet, browned side up; cook for about 10 minutes longer or until bottom is golden and crusty.

Serves 4

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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34 comments:

  1. that looks amazing and something i've just gotta make and eat today! :-) Thanks!

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  2. Gorgeous entry Val. I'm a big fan of pancakes and the like. I could probably eat something like this a few times a week :)

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  3. Thanks so much for the bear hug! What a lovely thought to pass from one friend to the next.

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  4. The recipe sounds awesome (as the photo looks!)

    I love pancakes too and of course, I want them slathered with real butter and real maple syrup!

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  5. Lovely vegetarian breakfast - or lunch or dinner :) My husband adores potatoes (I think all men do) and I'm always looking for new ways to serve them. This looks like a winner!

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  6. What a nice twist on the usual potato roesti...great use of the vegies. And thank you for your bear hug Val...its very appreciated.

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  7. MMmm potato pancakes are delicious! And with these extra additions even more so.

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  8. This looks light and tasty. Is it hard to get it back into the pan without breaking it up? For someone klutzy like me, I mean.

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  9. I really like rosti (and anything with potato) and this variation is great.

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  10. delicious looking - i must try this!

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  11. I love roesti. This looks absolutely delicious!

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  12. Oh man! Does that look good.

    Congrats on your blog award. Well deserved.

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  13. mmm...tater pancakes. this should help me meet my daily requirement of my favorite tuber. :)
    thanks so much for the bear hug.:)

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  14. Ohhh, do I ever like this! I even have all the ingredients - well, not the corn, but I refuse to use canned corn...
    Since getting out of the hospital mon mari is not eating his veg - says they don't taste 'right' so I'm looking for ways to sneak them in. Perfect!
    For the record, in the past he preferred veg to anything else so this is a real change for us...Hope it's temporary!

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  15. This would be perfect for Sunday brunch :)

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  16. Gorgeous pancakes! And thanks for the hug, too!

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  17. Lovely pancakes. It's the first time I hear of roesti and I must really give them a try.

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  18. Yum! I've never had a roesti, but I bet I'd lick my plate clean!

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  19. looks delicious and healthy too.

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  20. This recipe looks luscious! Congrats on the bear hug, too. ;-)

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  21. Those look good! I like making fritters with fresh summer vegetables. They are quick and tasty.

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  22. I like your rosti Val and it was a very good post to read! Sending you a *hug* !

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  23. i am definitely trying this

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  24. Goodness, Val, this looks so tasty! I definitely need to give this a try. The pic is mouth-watering.

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  25. I love potato pancakes, and these look even better with all of the other veggies. I've got this starred to try soon!

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  26. Double damn, how could I have missed this event. Your rosti looks so scrumptious, I might just make it tonight - it's just me and the kiddies tonight, dad is away on business.

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  27. I love a rosti! It is such a great comfort food, filling and delicious. And your additions give it some summer pizzazz. Looks great!

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  28. Yummm I love potato pancakes and this sounds and looks delicious! I used to make a zucchini fritter, that's like a potato pancake but made with zucchini and green onion.

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  29. Isn't that interesting: that we should both be potato freaks. I also love potato pancakes in all forms! Great photo. Wish I had one right now!

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  30. I've missed so many of your posts I don't know where to begin! :) This vegetable Roesti looks sooo good! If I had all the ingredients I would make it right now!

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  31. Bookmarked...how can I let this go!!

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  32. Rosti is extra special with all these fresh veggies in the mix. Thanks, Val, for joining in Pancakes on Parade!

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  33. just made roesti for lunch (although boiled the potatoes last night as recommended) and it was delish! i didn't have cheddar though and added red peppers but it still came out great. thanks for the recipe!

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  34. Mmmmmm, I just made this rösti for lunch, I am eating it now, really DELICIOUS!! Greetings from Holland, Patrizia

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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