Rutabaga and Feta Fritters [vegetarian]

June  2, 2014
Author Notes

A couple of weeks ago some rutabagas arrived in my Veg Box and I wasn't quite sure what to do with them.

It is a bit hot for soup so I made these fritters (using the spring onions from my Veg Box too) which were a hit with everyone.

They are easy to make but take a bit of patience to cook. I use a pancake pan where 3 can fit together.

Best served with a crunchy salad and eaten warm. —The Flexitarian

  • Makes 12
  • 1.75 pounds rutabaga
  • 10.5 ounces potato
  • 4 large organic eggs
  • 8 spring onions (finely chopped)
  • 6 tablespoons plain flour
  • 7 ounces feta
  • 3 tablespoons chives (finely chopped)
  • salt & pepper
  • olive oil for frying
In This Recipe
  1. Peel rutabagas and potatoes. Grate both in a large salad bowl with the coarser side of a cheese grater.
  2. Press any extra moisture out with a kitchen towel.
  3. Beat eggs together in a separate bowl. Mix in spring onions, chives and crumbled feta.
  4. Pour mixture over the grated vegetables and mix until well blended
  5. Add flour. Mix again until you have a slightly sticky vegetable paste.
  6. Season to taste.
  7. Heat some oil in a non-stick frying pan.
  8. Shape each fritter by hand (around 2 generous tablespoon or 1cm thick and 10 cm diameter).
  9. Under medium to high heat, fry 2-3 potato pancakes at the time (depending on the size of your pan) for around 5 mins on each side until golden brown.
  10. Keep cooked fritters warm covered in the oven until you are ready to serve them.

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