Fry

Rutabaga and Feta Fritters [vegetarian]

by:
June  2, 2014
4.5
2 Ratings
Rutabaga and Feta Fritters [vegetarian]
  • Makes 12
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

What You'll Need
Ingredients
  • 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
Directions
  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.
Tags:

See what other Food52ers are saying.

  • epicharis
    epicharis
  • Ann
    Ann

Popular on Food52

2 Reviews

epicharis
epicharis December 10, 2020
No reviews? Nobody else facing an abundance of rutabaga and tired of rutabaga-maple-sage soup? This is a very good recipe; the feta makes it, I think, and it'd be just as nice with a handful of dill in lieu of onions.
 
Ann
Ann January 18, 2022
I agree epicharis! This is a very good recipe and a nice alternative to roasted or raw rutabaga. I doctored it up a bit with a sprinkling of dill, garlic powder and aleppo pepper on each fritter. Made way more than 12. Now worries! LUnch!