Zucchini Rosti with Shredded Cheddar Cheese

Key facts:

• Preparation time: 15 mins
• Waiting Time: 1 hour
• Cooking Time: 25 mins
• Total: 1 hr 40 mins
• Serves: 6 pax

Ingredients

• 1kg to 1.2kg of organic zucchini (150g to 200g per pax which is about 4 to 5 zucchini)
• 2 tablespoons of chopped green onion
• 2 tablespoons of coarsely chopped parsley
• 3 cloves of garlic, chopped
• 1/2 teaspoon of salt
• 1 cup of Shredded Cheddar Cheese
• 1.25 cups of self-raising flour
• 2 teaspoons of ground turmeric powder
• 1 teaspoon of paprika powder
• 3 natural eggs
• Rocket Salad
• Cherry Tomatoes (halved)

Method:

1. Wash zucchini thoroughly and set aside
2. Using your choice of shredder, process the zucchini in a large bowl
3. For every stalk of zucchini shredded, sprinkle some salt before adding a new layer/shredded stalk
4. Transfer shredded zucchini to strainer
5. Leave zucchini for an hour minimally (up to 2 hours), squeezing* it in thrice interval to get rid of its water. Discard the water.
6. Transfer the shredded zucchini to a large bowl. There is no need to rinse the zucchini
7. Add in the turmeric, paprika, flour, cheese, green onions, parsley，garlic ＆ eggs (beat the egg before pouring in)
8. Mix the batter using a fork to blend all ingredients, ensuring no lumpy flour. Do not overbeat
9. Heat up 3 to 4 tablespoon of olive oil in pan
10. Spoon batter to form pancake size rosti
11. 3 mins on each side over medium fire, using the back of spatula to flatten the batter
12. Ready to serve when golden brown on surface and crispy at the side
13. Dress up the plate with rocket and cherry tomatoes the way you like it!

*note the dryer the shredded zucchini is, the crispier the rosti will be