Breakfast

Zucchini rösti with sour cream

Name: Zucchini rösti with sour cream
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 11 oz Zucchini; 2 Egg; 1 oz Almond flour; 1 oz Butter; 2 oz Sour cream; Chives, a few, snipped; Sea salt, to taste

Zucchini is about ninety-five percent water, so squeezing it out is not a nicety — it is the whole recipe, and the difference between a rösti and a pancake.

6gnet carbs

31gfat

11gprotein

345kcal

Per serving25 minServes 2

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Ingredients

For the whole dish · serves 2

Zucchini11 oz
Egg2
Almond flour1 oz
Butter1 oz
Sour cream2 oz
Chivesa few, snipped
Sea saltto taste

Method

6 steps · 25 minutes

Grate the zucchini coarsely, salt it, and leave it in a strainer for 10 minutes.
Then wring it out in a clean kitchen towel, hard, twice. The amount of water that comes out is genuinely surprising.
Mix with the egg and almond flour. The almonds are there to absorb what is left rather than to bind.
Press into thin patties and cook them in the butter over a medium heat, 4 minutes a side, without pressing them down.
Turn them once only. Rösti turned repeatedly never forms a crust on either side.
Sour cream and chives on top, and eat them straight from the pan while the edges are still crisp.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.