Spiral Zucchini and Potato Rösti with Greek Yogurt Cucumber Sauce and Pan-Fried Meatballs

Ingredients

• 2 large Zucchini (cut into spiral strips using a spiralizer or mandoline)
• 1 teaspoon Salt (for drawing out moisture from zucchini)
• 2 large Eggs (room temperature, beaten)
• 1 teaspoon Smoked Paprika (adds smoky depth)
• 100 g Hard Cheese (grated (e.g., Parmesan, Gruyère))
• ½ teaspoon Ground Black Pepper (freshly ground)
• 2 tablespoons All‑Purpose Flour (for binding the zucchini mixture)
• 1 teaspoon Dried Herbs (mixed (e.g., oregano, thyme))
• ½ teaspoon Paprika (regular sweet paprika)
• 1 small Onion (finely grated)
• 2 tablespoons Fresh Parsley (chopped)
• 2 medium Potatoes (peeled, grated)
• 2 tablespoons Cold Water (to rinse grated potatoes)
• 1 teaspoon Salt (for potatoes)
• 1 tablespoon All‑Purpose Flour (potato mix)
• 200 g Ground Meat (beef, pork, or a mix)
• 1 large Egg (meatball binder)
• 1 tablespoon Breadcrumbs (optional, for extra binding)
• ½ cup Vegetable Oil (for shallow frying)
• 150 g Greek Yogurt (plain, full‑fat)
• 2 tablespoons Mayonnaise
• ½ large Cucumber (grated and excess water squeezed out)
• 1 clove Garlic (finely grated)
• 1 tablespoon Fresh Herbs (for sauce) (chopped parsley or dill)
• ¼ teaspoon Ground Black Pepper (sauce)
• ¼ teaspoon Salt (sauce)

Instructions

1. Prepare Zucchini

   Trim the ends of the zucchini and run them through a spiralizer or mandoline to create long thin strips. Place the strips in a large bowl, sprinkle with 1 tsp salt, and toss to coat. Let sit for 10 minutes to draw out moisture.

   Time: PT10M

2. Remove Zucchini Moisture

   After 10 minutes, transfer the zucchini strips onto a layer of paper towels. Sprinkle a little more salt if needed and press gently to squeeze out excess liquid. Pat dry with another paper towel.

   Time: PT5M

3. Make Zucchini Egg Mixture

   In a bowl, whisk together 2 eggs, 1 tsp smoked paprika, 100 g grated hard cheese, ½ tsp ground black pepper, 2 tbsp flour, 1 tsp dried herbs, and ½ tsp regular paprika. Fold the dried zucchini strips into the mixture until evenly coated.

   Time: PT5M

4. Prepare Potatoes

   Peel and grate the potatoes using the coarse side of the box grater. Place the grated potatoes in a colander, rinse under cold water, then return to the bowl and squeeze out as much water as possible with a clean kitchen towel.

   Time: PT10M

5. Season Potato Mix

   To the dried potatoes add 1 tbsp flour, 1 tsp dried herbs, ½ tsp paprika, ¼ tsp ground black pepper, and 1 tsp salt. Mix thoroughly.

   Time: PT5M

6. Prepare Meatball Mixture

   In a separate bowl combine 200 g ground meat, 1 beaten egg, 1 tbsp breadcrumbs, ½ tsp smoked paprika, a pinch of salt and pepper. Mix until just combined; avoid over‑mixing.

   Time: PT5M

7. Form and Chill Meatballs

   Shape the meat mixture into small balls (about 2 cm diameter) and place on a plate. Refrigerate for 10 minutes to firm up.

   Time: PT10M

8. Make Greek Yogurt Cucumber Sauce

   In a bowl combine 150 g Greek yogurt, 2 tbsp mayonnaise, the grated cucumber (excess water squeezed out), 1 grated garlic clove, 1 tbsp chopped fresh herbs, ¼ tsp salt, and ¼ tsp black pepper. Mix well and refrigerate.

   Time: PT5M

9. Heat Oil for Frying

   Add ½ cup vegetable oil to a large skillet and heat over medium‑high heat until shimmering (about 180°C).

   Time: PT5M

   Temperature: 180°C

10. Fry Zucchini Rösti

    Spoon portions of the zucchini‑egg mixture into the hot oil, flatten gently with the spatula to form 8‑cm patties. Fry 3‑4 minutes per side until golden and crisp. Transfer to paper towels to drain.

    Time: PT20M

    Temperature: 180°C

11. Fry Potato Rösti

    Using the same oil, add spoonfuls of the seasoned potato mixture, flatten into 8‑cm patties and fry 3‑4 minutes per side until golden brown and crisp. Drain on paper towels.

    Time: PT15M

    Temperature: 180°C

12. Cook Meatballs

    Add the chilled meatballs to the skillet (add a little more oil if needed). Fry 4‑5 minutes per side, or until internal temperature reaches 71°C.

    Time: PT10M

    Temperature: Medium‑high

13. Plate and Serve

    Arrange zucchini and potato rösti on a serving platter, place meatballs alongside, and drizzle or serve the Greek yogurt cucumber sauce on the side. Garnish with extra chopped parsley if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

35 g

Fiber

6 g

Ingredient Substitutions

• Instead of Zucchini: Yellow squash
• Instead of Salt: Kosher salt
• Instead of Eggs: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Smoked Paprika: Regular paprika + a drop liquid smoke
• Instead of Hard Cheese: Aged cheddar
• Instead of Ground Black Pepper: White pepper
• Instead of All‑Purpose Flour: Rice flour (gluten‑free)
• Instead of Dried Herbs: Italian seasoning
• Instead of Paprika: Smoked paprika (use less)
• Instead of Onion: Shallot
• Instead of Fresh Parsley: Cilantro
• Instead of Potatoes: Sweet potatoes (will change flavor)
• Instead of All‑Purpose Flour (potato mix): Gluten‑free flour
• Instead of Ground Meat: Ground turkey
• Instead of Egg (meatball binder): Flax egg
• Instead of Breadcrumbs: Panko, ground oats
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Greek Yogurt: Plain regular yogurt
• Instead of Mayonnaise: Greek yogurt only
• Instead of Cucumber: Zucchini (will change flavor)
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Fresh Herbs (for sauce): Dried herbs (½ tsp)

Equipment Needed

• Spiralizer or Mandoline
• Box Grater
• Mixing Bowls
• Large Skillet or Frying Pan
• Spatula
• Paper Towels
• Measuring Spoons
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Squeezing out excess moisture from zucchini and potatoes
• Maintaining oil temperature around 180°C for a crisp exterior
• Chilling meatballs before frying to prevent disintegration

Chef Tips from the Video

• For extra flavor, add a pinch of nutmeg to the potato mixture.
• Use a mix of Parmesan and Gruyère for a richer cheese taste.
• Serve with a squeeze of fresh lemon over the sauce for brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat rösti in a hot skillet to retain crispness.

Freezer: Separate the rösti and meatballs on a parchment sheet, freeze for up to 1 month. Reheat directly from frozen in a skillet.

Room temperature: Do not leave the cooked dish at room temperature for more than 2 hours.

Make-Ahead Tips

• The Greek yogurt cucumber sauce can be prepared up to 24 hours in advance and kept refrigerated.
• Grated zucchini and potatoes can be salted and drained ahead of time; store in a sealed container in the fridge.