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