The Jerusalem Post Magazine - - FOOD - Trans­lated by Han­nah Hochner.

Re­sem­bling large omelettes, röschti are tra­di­tion­ally served with sour cream.

Makes 4 serv­ings

7 pota­toes, peeled and grated


1 large onion, grated 2 zuc­chini, grated

2 eggs

2 Tbsp. corn flour

½ hot green pep­per, chopped


Salt and pep­per, to taste 2 Tbsp. but­ter

Serv­ing sug­ges­tions:

8 cu­cum­bers, peeled and sliced


1-2 tubs sour cream

Drain grated pota­toes, onions and zuc­chini and then pour into a bowl. Add the eggs, corn flour, pep­per, salt and pep­per. Mix well.

Heat one or two medium 20cm. fry­ing pans and melt the but­ter. Pour in some of the bat­ter and gen­tly flat­ten so that the omelette is 2 cm. thick. You can play around with the edges to shape the omelette. Fry for 2-3 min­utes on each side until golden brown. Re­move and place on pa­per tow­els. Con­tinue to make more until all the bat­ter has been used. Serve with a dol­lop of sour cream and cu­cum­ber slices.

Newspapers in English

Newspapers from Israel

© PressReader. All rights reserved.