Zucchini and Potato Rostis

Another delicious breakfast recipe. This could be great to add to an appetizer menu as well. It takes a bit longer to prepare (think 30 minute – 1 hour) but is pretty easy and can be done while making other dishes.


  • 2 large zucchini
  • 2 russet potatoes, peeled
  • 1 yellow onion
  • 1 tbsp salt
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp parsley
  • 1 tsp cinnamon
  • 1/4 cup flour
  • vegetable oil, for frying
  • avocado slices (optional)
  • hot sauce (optional)


In a food processor with the grate attachment, process potatoes, onion, and zucchini. Place in a colander and set aside to let the water drain out. In a large pot suitable for frying, heat oil over medium-high heat. Oil should be about 1 inch deep, to cover fritters.

After water has drained from vegetable mixture, use either a sieve or a clean cloth to squeeze the remaining water out of the mixture (You may be surprised – it can be a lot). Place mixture in a bowl and mix in spices and flour.

After oil is heated, shape 2 inch balls from the vegetable mixture and add to frying oil, flattening to the height of the oil. Fry on either side for about 5 minutes or until crispy.

Serve with avocado slices and hot sauce. Makes 10-12 fritters.


One response to “Zucchini and Potato Rostis”

  1. […] Zucchini and Potato Rostis — Fundamentally Good Vegan […]

    Liked by 1 person

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