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Ingredients

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Kabocha Squash Rösti

500 g Kabocha squash, coarsely grated
200 g potatoes, coarsely grated
1 egg
50 g flour
50 g Parmesan, grated
Salt and pepper to taste
4 Tablespoon(s) vegetable oil for frying
200 g sour cream
3 spring onions, thinly sliced

Preparation

  • Preparation time: 20 min
  • Cooking time: 15 min
  • Total time: 35 min

Prepare the Rösti Batter

1. Coarsely grate the Kabocha squash and potatoes. In a large bowl, combine the vegetables with the egg, flour, and Parmesan. Season with salt and pepper. Let the mixture rest briefly to allow the ingredients to blend well.

Cook the Rösti

1. Heat the vegetable oil in a pan over medium heat. Shape the mixture into small rösti and fry them in batches for about 3-4 minutes on each side until golden brown and crispy. Drain on a paper towel.
2. Season the sour cream with a bit of salt and pepper. Serve the rösti with a dollop of sour cream and sprinkle with the finely sliced spring onions.

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